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Blackberry Jam Cake II

Blackberry Jam Cake II

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
BALLERINAGAL

BALLERINAGAL

This is a delicious cake that is even more delicious with Caramel Frosting! To make sour milk, put 1 tablespoon vinegar or lemon juice in a measuring cup and fill with milk until 1 cup is reached. Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, combine white sugar, cocoa, milk and vanilla. Cook over medium heat until smooth and thickened. Set aside to cool.
  2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cooked mixture. Combine sour milk and baking soda. Beat in the flour alternately with the sour milk mixture. Stir in blackberry jam. Pour batter into prepared pan.
  3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews

GIMLEY
10

GIMLEY

6/22/2003

My aunt makes the best homemade blackberry preserves. I use her jam to make my jam cakes. But this recipe will definitely be used again. I took it to work and it went quickly. Thank you

Erimess
4

Erimess

5/6/2011

I like that the chocolate is subtle. The blackberry was also subtle and I wish that flavor had come out more - that's one reason I picked the recipe. It was OK but nothing really exciting. I think I'd probably prefer like a spice cake or something. I did not use any frosting at all because I don't like super sweet things and the cake is enough. (And I don't think caramel would have been very good.)

lamesalmon
3

lamesalmon

5/12/2007

Great recipe! I used blueberry preserves in the place of blackberry and iced it with Caramel Frosting III- delicious! I baked the cake in miniature springform pans (reduced baking time to 35-40 minutes), and it worked very nicely.

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