Blackberry Cake recipe

1 (18.25 ounce) box white cake mix (with pudding in the mix)
1 small box black raspberry flavored gelatin
1 cup vegetable oil
1/2 cup milk
4 eggs
1 cup fresh or frozen blackberries
1 cup flaked coconut
1 cup chopped pecans

Heat oven to 350 degrees F.

In large mixing bowl, combine cake mix, gelatin, oil and milk. Mix well until blended. Add eggs, one at a time, and mix after each addition. Fold in blackberries, pecans and coconut. Bake at 350 degrees for 25 to 30 minutes. Cool in pan(s) for 10 minutes.

Makes 6 to 8 servings.

Icing:
1/2 cup butter
1 pound confectioners sugar
5 tablespoons milk
1/2 cup fresh or frozen (thawed) blackberries
1/2 cup coconut
1/2 cup pecans

Combine butter, confectioners sugar and milk in small pan. Stir in berries, coconut and pecans. Heat until butter is melted. Drizzle over cake.