Blackberry Stack Cake Recipe
This Blackberry Stacked Cake makes a delicious dessert ! Try out this Blackberry Stacked Cake tonight and tell me if you like it!
Ingredients
| Whole wheat flour | 1 Cup (16 tbs) | |
| Rye flour | 1 1/3 Cup (16 tbs) | |
| 1/3 cup barley flour | ||
| Baking powder | 4 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Shortening | 3/4 Cup (16 tbs) | |
| Eggs | 3 | |
| Vanilla | 1 1/4 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| 3 cups blackberries and liquid | ||
| Sugar | 1/4 Cup (16 tbs) (FILLING:) | |
| Whole wheat flour | 1/3 Cup (16 tbs) (FILLING:) | |
| Whipped cream | ||
Directions
Combine dry ingredients in a small bowl.
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 375° 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.
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 375° 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.
Chef
