Blackberry Velvet Cake With Cream Cheese Icing

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 6 ounces chocolate
• 12 tablespoons butter, softened
• 1 1/2 cups sugar
• 6 eggs
• 3/4 teaspoon almond extract
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1 cup pecans, chopped
• 3 -4 cups blackberries
• 28 ounces cream cheese, softened
• 2 1/2 cups confectioners' sugar, sifted
• 1 teaspoon vanilla

Recipe

• 1 preheat the oven to 350 degrees.
• 2 line a 17 1/2" x 11 1/2" jelly roll pan with foil or parchment and butter lightly.
• 3 melt the chocolate in a double boiler.
• 4 beat the butter in a large bowl until creamy.
• 5 gradually add in sugar, then eggs one at a time.
• 6 add in the chocolate and almond extract.
• 7 sift the flour and salt together.
• 8 gradually add into the batter.
• 9 fold in pecans and blackberries.
• 10 spread in the jelly roll pan and bake for 25-30 minutes.
• 11 when done, turn the cake out and peel off the foil or parchment.
• 12 cool and spread with the cream cheese icing.
• 13 cream cheese icing: combine the cream cheese, confectioners sugar and vanilla.
• 14 beat until smooth and ice cooled cake.