Categories: Fruits, Cakes 
      Yield: 12 servings 
  
      1    White cake mix with pudding 
      1    3 oz pkg black raspberry-fla 
      1 c  Vegetable oil 
    1/2 c  Milk 
      4    Eggs 
      1 c  Fresh or frozen blackberries 
      1 c  Flaked coconut 
      1 c  Chopped pecans 
           -----icing----- 
    1/2 c  Butter or margarine; softene 
      1 lb Confectioners' sugar 
      4    Milk 
    1/2 c  Fresh or frozen blackberries 
    1/2 c  Flaked coconut 
    1/2 c  Chopped pecans 
  
  In a mixing bowl, combine cake mix, gelatin, oil and milk; mix until  blen 
  Add eggs, one at a time, beating well after each addition. Fold in 
  blackberries, coconut and pecans. Pour into three greased 9-inch round  bak 
  pans. Bake at 350 for 25 to 30 minutes or until cake tests done;  cool in p 
  10 minutes before removing to wire racks. 
   Icing:  Cream butter in a mixing bowl. Add sugar and milk; beat 
  until  des consistency is reached. Stir in blackberries, coconut and 
  pecans.  Frost to of two layers; stack on serving plate with plain 
  layer on top.  Frost top a sides of cake.