Triple Layer Tennessee Jam Cake

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   ["Beat the first 6 ingredients at low speed with an electric mixer for 1 minute.", "Scrape down sides, and beat at medium speed 2 more minutes until well blended, stopping to scrape down sides, if needed.", "Pour batter into 3 greased and floured 9- inch round cake pans.", "Bake at 350u00b0 for 20 to 23 minutes or until cakes are light brown and spring back when lightly pressed with your fingers.", "Cool in pans on wire racks for 10 minutes.", "Remove from pans; cool completely on wire racks.", "Place one layer on a serving platter. Spread with 1/2 c. blackberry jam, leaving 1/2 inch border.", "Spread a smooth, thin layer of warm Quick Caramel Icing over jam. Repeat layers.", "Top with third cake layer.", "Spread top and sides of cake with remaining icing, working quickly before the frosting hardens. (If frosting becomes to hard to spread, place it over low heat for 1 minute, stirring constantly.)", "Let cake cool 10 minutes."]

* Per serving · 4 servings · Values may vary.

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