Blackberry Stack Cake
|Whole wheat flour||1 Cup (16 tbs)|
|Rye flour||1 1⁄3 Cup (21.33 tbs)|
|Barley flour||1⁄3 Cup (5.33 tbs)|
|Baking powder||4 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Shortening||3⁄4 Cup (12 tbs)|
|Vanilla||1 1⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Blackberries||3 Cup (48 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Whole wheat flour||1⁄3 Cup (5.33 tbs)|
|Whipped cream||1 Tablespoon|
Combine dry ingredients in a small bowl.
In the Bosch bowl, cream together sugar and shortening.
Add eggs, and beat well.
Combine vanilla and milk.
Alternately add milk and dry ingredients to the creamed mixture.
Beat until smooth.
Grease and flour five 8inch or four 9 inch round cake pans.
Divide batter evenly among pans.
Bake in a 375Â° F. oven for 20 minutes or until cake tests done.
Cool 10 minutes before removing from pans.
While cake is cooling, prepare filling by combining blackberries and liquid, sugar, and flour in a medium saucepan.
Cook over mediumhigh heat until thickened.
Cool to room temperature.
Spread between cake layers, leaving tops and sides plain.
Serve with whipped cream.