Blackberry Lime Layer Cake

Blend cake mix, water, lime juice, eggs, and lime oil on low for 30 seconds. Beat on high for 2 minutes. Spray 2 8” round cake pans with Pam. Divide the batter evenly between the two pans. Bake at 350 degrees for 23—25 minutes or until a toothpick inserted in the middle comes out cleanly. Cool on a wire rack for 15 minutes, then turn out of the pans. Cool completely before frosting. Meanwhile, in a large mixing bowl, combine crisco, vanilla, blackberry jam, and Blackberry Ginger Balsamic. Mix until blended. Add about a cup of the powdered sugar and blend in. Add another cup of the powdered sugar and blend in, adding drizzles of milk if neces- sary. Add the last of the powdered sugar and blend in adding drizzles of milk if necessary to achieve a stiff but spreadable consistency. On a fancy cake plate, spread about 1 T of frosting, then put the first cake layer on this “glue” to hold the cake in place. Frost the top of the first layer with some of the frosting. Place the second cake layer on top. Secure the two layers together with some toothpicks. Frost the top and sides of the cake with the remaining frosting. Decorate the cake with fresh blackberries or twisted lie slices if desired.

Desserts

Ingredients

FOR THE CAKE:

1 white cake mix

3/4 C water
1/4 C lime juice
2 eggs

1/4 C of The Olive Bin's Lime Olive Oil

FOR THE FROSTING:

2/3 C crisco
1 tsp vanilla
1/2 C seedless blackberry jam
2 tsp of The Olive Bin's Blackberry Ginger Balsamic
3 C powdered sugar
Milk

Directions

Blend cake mix, water, lime juice, eggs, and lime oil on low for 30 seconds. Beat on high for 2 minutes. Spray 2 8” round cake pans with Pam. Divide the batter evenly between the two pans. Bake at 350 degrees for 23—25 minutes or until a toothpick inserted in the middle comes out cleanly. Cool on a wire rack for 15 minutes, then turn out of the pans. Cool completely before frosting.
Meanwhile, in a large mixing bowl, combine crisco, vanilla, blackberry jam, and Blackberry Ginger Balsamic. Mix until blended.
Add about a cup of the powdered sugar and blend in. Add another cup of the powdered sugar and blend in, adding drizzles of milk if neces- sary. Add the last of the powdered sugar and blend in adding drizzles of milk if necessary to achieve a stiff but spreadable consistency.
On a fancy cake plate, spread about 1 T of frosting, then put the first cake layer on this “glue” to hold the cake in place. Frost the top of the first layer with some of the frosting. Place the second cake layer on top. Secure the two layers together with some toothpicks. Frost the top and sides of the cake with the remaining frosting. Decorate the cake with fresh blackberries or twisted lie slices if desired.

Additional Info

Other flavors to try: Vanilla

Associated Products

Blackberry Ginger Dark Balsamic

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Lime Olive Oil

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Vanilla Dark Balsamic

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