Blackberry Jam Cake w/Cream Cheese Frosting
1 white cake mix (18 oz.)
3 eggs
1/3 cup vegetable oil
1/2 cup seedless blackberry jam (plus additional 1/3 cup for filling,
if desired)
1 cup buttermilk
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. nutmeg
Heat oven to 350. In large bowl, combine all ingredients and beat on
high speed for 2 minutes, then divide batter between 2 greased and
floured round cake pans. Bake for 20 to 25 minutes, or until cakes
test
done. If you want to fill the layers with jam, read the instructions
for
using the jam filling below.
Cream Cheese Icing:
1/2 cup (1 stick) butter or margarine
8 oz. cream cheese, softened
1 Tbs. milk or half-and-half
1 tsp. vanilla
1 lb. box powdered sugar
In a medium bowl, cream butter and cheese until light and fluffy.
Beat
in milk and add vanilla; add powdered sugar, two cups at a time,
blending well after each addition, until icing is smooth.
Using Jam Filling:
A jam filling really enhances the flavor. In order to keep it from
seeping out the sides and discoloring the icing, take some icing on
the
top of a knife and spread a it in a ring 1/2 inch from the edge of
the
cake layer. Try to make it thick, say 1/4 inch deep. then just spread
the jam within this icing ring, place the second cake layer on top
and
frost the top and sides of the cake.
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