GROUP A:

1 box Pillsbury white cake mix
1 regular size box of black raspberry Jello
4 eggs
1 c. milk (or berry juice)
1/2 c. Crisco oil
1/2 c. sugar

GROUP B:

1 qt. fresh plump blackberries (or dewberries), cut up & well drained
1 c. flaked coconut
1 c. cut up (finely) pecans

GROUP C:

1 regular size box confectioners' sugar, sifted
1 stick butter

Combine ingredients in Group A and blend or mix until only very small lumps are left. In another bowl have ingredients in Group B mixed well, but do not mash berries. Add one half of this mixture to that in Group A and mix. Set the other one half aside for the icing.

Bake mixture A and B in 3 (9") greased and floured layer pans for approximately 25 minutes at 325 degrees. (A good friend bakes it in an oblong pan.)

While the cake is in the oven combine Group C (mixed well) with the remaining one-half of group. Mix well. This is the filling and icing.

I ice my cake while it is hot so that the icing will seep into the layers. This tends to take a while but is well worth the trouble.

Variation: Substitute frozen strawberries and strawberry Jello. You will need fewer strawberries.