blackberry jam cake with cream cheese frosting
1   185 ounce) white cake mix
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
preheat oven to 350 degrees. 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
1   8 ounce) package cream cheese, softened
1 Tbsp  milk or half-and-half
1 tsp  vanilla
1   1 pound) 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. 
source: quick fixes with mixes cakes, cookies, bars and goodies by 
lia wilson 
  blackberry smoothie
1 cup  cold milk
1/2 cup  fresh or frozen blackberries
1 - 3 Tbsp  . sugar
  ice cubes
place in blender, cover, start on puree speed then push blend speed 
until smooth and ice is dissolved. 
(ID: 76409) Mirror: Tue, Jul 20, 2004

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