Blackberry Jam Cake II

Blackberry Jam Cake II

9
BALLERINAGAL 0

"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

1 h servings 310 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 11 Ratings

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Most helpful positive review

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

Most helpful critical review

Did not care for the flavor. It tasted rather odd, especially with the caramel frosting. Will not make again.

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

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 ...

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!

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 35-4...

I have this recipe from my Grandmother and I have never made it because I couldn't figure out what it meant by (sour) milk!!! Thanks so much! I think I'll make it for Christmas!!!

This is a very moist and tasty cake. I didn't really notice the chocolate flavor so much. I used homemade blackberry jam I made earlier this summer. I did notice the larger pieces of fruit in th...

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 tr...

I used 1 cup of orange marmalade instead of the blackberry jam. Turned out Delicious. It did sink in the middle as someone else mentioned.

Did not care for the flavor. It tasted rather odd, especially with the caramel frosting. Will not make again.