2-on-Tuesday: Arkansas Blackberry Cake

Dane, my only child, and Emily were married September 14, 2013! Beautiful bride, handsome groom and the outdoor setting could not have been more picturesque as the sun set behind a wooded area at Camp Jackson north of Nashville! The soft light slowly settled on the wedding arbor designed by Emily and constructed by her daddy (Tyler) and brother (Bobby). It was simply the sweetest wedding... YES--my biased opinion! Jan assisted her daughter transforming the "Gymernacle-Tabernasium" into a delightfully unrecognizable venue for the reception whisking my thoughts away to what celebrations surely resembled in a mountain cove of yesteryear. <sigh and smile>

BUT, as the MOG (Mother of the Groom) it was the responsibility of my hubby and I to

host the wedding rehearsal dinner the night before! Family from out-of-state helped to decorate and prep food! Some former member of the Camp Crunk Crew finished the decor, assisted in cooking and serving the wedding party! It was a wonderfully relaxing evening with family and friends to some great classic music...and a s'mores pit I found on Pinterest! 

My sweet and vivacious momma, Mary Alice, prepared one of the yummiest, moistest, purplest 3-layers of deliciousness EVER to be sliced and savored --Arkansas Blackberry Cake! 

ARKANSAS BLACKBERRY CAKE

1 (18.5 oz box) White Cake Mix w/ Pudding

1 small pkg   Raspberry Flavored Gelatin

1 C      Oil

½ C     Milk

4 Eggs

1 C      Blackberries, fresh

1 C      Flaked Coconut

1 C      Pecans, chopped

• In large mixing bowl, combine cake mix, gelatin, oil and milk. Mix until well blended.
• Add eggs, one at a time, beating after each egg.
• Fold or mix-in berries depending upon size, coconut and pecans. Mix well.
• Pour into 3 well greased round cake pans or 1 bundt pan.
• Bake 50 minutes @ 350 degrees or until done. (Check oven. This cake will burn easily if baked at too hot a temp.)



-The purple cake is center of the pic-

• Cool 10 minutes on wire racks.

Frosting:

1 pkg  Cream Cheese, softened

1 lb.    Powdered Sugar

4-5 T   Milk, as needed

½ C     Blackberries, fresh

½ C     Flaked Coconut

½ C     Pecans, chopped

• Cream the softened cream cheese in mixing bowl. Add sugar. Add milk, as needed. Beat until desired consistency.
• Carefully stir in berries, coconut and pecans.
• Frost tops of 2 layers. Stack on cake plate, leaving one plain layer on top. Then, frost top and sides.
• This cake freezes well.

When my son was a baby, I prayed for the purity and protection of the little girl who would one day be his wife. I'm so happy Dane & Emily are married. Terry and I, now, have a daughter...to spoil!