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Blackberry Stack Cake Recipe
|Whole wheat flour||1 Cup (16 tbs)|
|Rye flour||1 1⁄3 Cup (21.33 tbs)|
|Barley flour||1⁄3 Cup (5.33 tbs)|
|Baking powder||4 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Shortening||3⁄4 Cup (12 tbs)|
|Vanilla||1 1⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Blackberries||3 Cup (48 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Whole wheat flour||1⁄3 Cup (5.33 tbs)|
|Whipped cream||1 Tablespoon|
Serving size: Complete recipe
Calories 4338 Calories from Fat 1687
% Daily Value*
Total Fat 191 g293.7%
Saturated Fat 51.9 g259.5%
Trans Fat 20.2 g
Cholesterol 678.5 mg
Sodium 3359.7 mg140%
Total Carbohydrates 619 g206.5%
Dietary Fiber 79.8 g319.2%
Sugars 338 g
Protein 80 g160.4%
Vitamin A 38.3% Vitamin C 151.2%
Calcium 209.8% Iron 137.3%
*Based on a 2000 Calorie diet
In the Bosch bowl, cream together sugar and shortening.
Add eggs, and beat well.
Combine vanilla and milk.
Alternately add milk and dry ingredients to the creamed mixture.
Beat until smooth.
Grease and flour five 8inch or four 9 inch round cake pans.
Divide batter evenly among pans.
Bake in a 375Â° F. oven for 20 minutes or until cake tests done.
Cool 10 minutes before removing from pans.
While cake is cooling, prepare filling by combining blackberries and liquid, sugar, and flour in a medium saucepan.
Cook over mediumhigh heat until thickened.
Cool to room temperature.
Spread between cake layers, leaving tops and sides plain.
Serve with whipped cream.