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Blackberries and Cream Cake


Blackberries and Cream Cake:
adapted from The Cake Mix Doctor
makes a two layer, 8 inch round cake
For the Cake:
1 package white cake mix
1 3 oz package blackberry gelatin
1 cup of pureed blackberries, strained if you don’t want seeds in your cake
4 eggs, room temperature
1 cup vegetable oil
1/2 cup milk
1. Preheat the oven to 350 degrees. Grease, flour, and line the pans with parchment.
2. Place all of the ingredients in a large bowl. Beat with an electric mixer or a stand mixer on low until the ingredients are just incorporated. Increase the speed to medium and beat for an additional 1 1/2 minutes.
3. Divide the cake batter evenly between the two pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes on wire racks before removing from the pans. Gently run a palette knife around the edges and invert the cakes onto racks. Turn the cakes over so that the tops are up to finish cooling completely.
For the Whipped Cream Frosting:
adapted from allrecipes
1 8 oz package of reduced fat cream cheese, at room temperature
1/2 cup granulated sugar
1 tsp vanilla extract
2 cups heavy cream
1. Combine the cream cheese, sugar, vanilla extract in a bowl. Beat the ingredients on medium speed until smooth.
2.While the mixer is still running, slowly our in the heavy cream. Continue beating until stiff peaks form.
Note: You can add 1/2 teaspoon of lemon extract for a lemon whipped cream frosting



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