A Southern Cook: Blackberry Cake with Blackberry Cream Cheese Filling

CAKE
	1 box white cake mix
	1 3oz box blackberry fusion jello
	4 eggs
	1 single serving blackberry yogurt
	1/2 c oil
	1 c blackberry wine (i used manischewitz)
	1 c blackberries (fresh not frozen)
FILLING
	8 oz of cream cheese, softened
	1/2 c confectioners sugar
	1/2 c blackberry pie filling (my first time making this i couldnt find the pie filling and used blackberry preserves and it was very good)
	1/2 to 3/4 c sweetened whipped cream
FILLING TOPPER
	1 c blackberries (fresh or frozen, if frozen drained thoroughly)

Filling Topper
1 cup fresh blackberrries
any of your favorite cream cheese icing...I prefer a homemade one...
1 block cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
Beat the three ingredients together and you have beautiful icing.

Grease 2 9 in round baking pans and flour well

In large bowl mix cake mix and jello

Add eggs to bowl

Now add yogurt to bowl

Pour in oil

Pour in wine

Mix on low speed until moistened and then on medium speed for about 2 minutes or until all is blended

Pour batter into 2 greased and floured pans

arrange blackberries on top of batter in each pan. (Berries will sink to bottom while baking)

Bake in 350 degree preheated oven about 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool completely

Filling: While cakes are cooling, Blend cream cheese and confectioners sugar together until nice and smooth. Add pie filling and mix well. Now fold in the whipped cream until all blended.

Invert first cake onto a cake plate. Flat side should be up

spread the cream cheese filling on top of the inverted cake

arrange blackberries on top of the filling. Now the invert second cake on top of this, (flat side should be touching the cream cheese filling) and push down gently to connect both cakes