1 c. blackberries
1 tbsp. reserved blackberry juice
1 pkg. yellow cake mix
1/2 c. milk
1/4 c. water
3/4 c. vegetable oil
1 (3 oz.) pkg. blackberry gelatin
4 lg. eggs (room temperature)

Puree blackberries in blender; strain and reserve juices. Use 6 tablespoons juice in cake and reserve 6 tablespoons for icing. In a large bowl, combine all ingredients, except eggs. Add eggs, one at a time, and beat well for 2 minutes on high speed. Spoon batter into a greased and floured tube pan. Bake in preheated 350 degree oven for 50 minutes, or until cake tests done. Allow to cool for 15 minutes and ice.

ICING:

1 c. powdered sugar
1/2 c. butter, softened
6 tbsp. blackberry juice

Blend all ingredients in an oven-proof bowl. Place in a preheated 300 degree oven for 2 minutes, then spread on cake.