Blackberry Jam Cake II

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!

Original recipe makes 1 – 9×13 inch pan

Ingredients

1 cup white sugar
2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
2 eggs
1/2 cup butter
1 cup dark brown sugar
1 cup sour milk
1 teaspoon baking soda
2 1/2 cups all-purpose flour
1 1/4 cups blackberry preserves

PREP

15 mins
COOK

45 mins
READY IN

1 hr

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. In a saucepan, combine white sugar, cocoa, milk and vanilla. Cook over medium heat until smooth and thickened. Set aside to cool.
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.
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.