How to Make Blackberry Cake with Cream Cheese Filling
- Grease two 9-in round baking pans and flour well.
- In large bowl mix cake mix and jello. Add eggs and yogurt.
- Pour in oil and wine.
- Mix on low speed until moistened, then on medium speed for about 2 minutes or until all is blended.
- Pour batter into 2 greased and floured pans, then arrange blackberries on top of both pans of batter. (Berries will sink to bottom while baking.)
- Bake in 350 degree preheated oven for about 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool completely.
- FILLING: While cakes are cooling, Blend cream cheese and confectioners sugar together until nice and smooth. Add pie filling and mix well. Now fold in the whipped cream until all blended.
- Invert first cooled cake onto a cake plate – flat side should be up – and spread the cream cheese filling on top of the inverted cake.
- Arrange blackberries on top of the filling. Now place second cake on top of the first – flat side should be touching the cream cheese filling – and push down gently to connect both cakes.
- Frost with whipped cream frosting and decorate with remaining blackberries. NOTE: If you prefer, you can use cream cheese frosting, etc.
- Slice the cake and enjoy
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