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Blackberry Chocolate Spice Cake

Unsweetened cocoa

1 (18.25 oz) package devil’s food cake mix

1 (3.4 oz) package chocolate instant pudding mix

3 large eggs

1 1/4   cups milk

1 cup canola oil

1 Tbl vanilla

1 tsp chocolate extract

½ tsp almond extract

2 tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

2 (3.5 oz) bittersweet dark chocolate candy bars with orange and spices, chopped

1 (21 oz) can blackberry pie filling

2 (16 oz) cans chocolate fudge frosting 

Garnish—fresh blackberries 

Servings:  12 

Preheat oven to 350F.  Grease 2 (9 inch) round cake pans and dust with cocoa.  Set aside.  Beat cake mix and next 11 ingredients a low speed for 1 minute.  Beat a medium speed 2 minutes.  Fold in chopped chocolate.  Pour batter into prepared pans.  Bake at 350F. for 30 to 32 minutes or until a wooden pick comes out clean.  Let cool in pans on wire racks for 10 minutes.  Remove from pans to sire racks, and cool completely—about 1 hour.  Wrap and chill cake layers for about an hour.  Slice cake layers in half horizontally to make 4 layers.  Place l layer, cut side up, on cake plate.  Spread one-third of blackberry filling over cake. 
Repeat twice.  Place final cake layer on top of cake, cut side down.  Spread chocolate fudge frosting on top and sides of cake.  Drizzle remaining filling over top of cake, letting it drop down sides of cake.  Cover and chill in fridge until read to serve.  Just before serving, garnish with fresh blackberries.