Reviewed: Jun. 28, 2009

Nice light, chocolate flavor to the cake and moist. When I made it the jam settled to the bottom while baking. Does anyone have any ideas for preventing that? Next time I make it I'll also try adding a half teaspoon of cinnamon or nutmeg to the batter.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sonjastr123

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2009

Just made this recipe and it's out of this world! Moist and delicious! It will be one I make over and over again! I too use the berry fusion by jello and it's awesome!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Christy

Cooking Level: Expert

Home Town: Thompsons Station, Tennessee, USA

Living In: College Grove, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

lamesalmon

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 11, 2002

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

Was this review helpful? [ YES ]
9 users found this review helpful