1 box Duncan Hines spice cake mix
1 sm. box instant chocolate pudding
3/4 c. oil
3/4 c. water
2 c. blackberry jam (seedless is best)
4 eggs
1 c. raisins
3/4 c. chopped pecans

Mix cake mix, pudding, oil, water and eggs. Add jam, raisins and nuts. Pour into a 9x13 inch pan that has been lined with wax paper. Place in a preheated 325 to 350 degree oven and bake about an hour or until done. Cool and ice with Quick Caramel Icing.

QUICK CARAMEL ICING:

6 tbsp. butter
3/4 c. brown sugar
6 tbsp. condensed milk
1 1/2 c. powdered sugar, sifted

Melt butter; add brown sugar and stir. Add milk, bring to a boil and boil hard for 1 minute. Remove from heat; add powdered sugar gradually, beating constantly until mixture looses gloss.

For the Jam Cake, I usually make this recipe twice. I put one on first and then make another batch and use about half of the second batch to smooth the icing. If you double this recipe, it sets up before you are finished.