1 (18.25 ounce) package white cake mix
2 (3.4 ounce) packages passion fruit flavored Jell-O mix
5 cups vegetable oil
2 eggs, lightly beaten
1 1/2 cups white sugar
3/4 cup cornstarch
2 1/2 teaspoons vanilla extract
1 cup water
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
4 teaspoons vanilla extract
1 cup chopped dried rosemary
1 cup fresh mint leaves
1 cup chopped walnuts
Preheat oven to 400 degrees F (200 degrees C). (Note: Bake as an 8 inch circle for 2 minutes.)
In a medium bowl, prepare the cake mix according to the directions on the box, adding 1 tablespoon of grated lemon zest, 2 tablespoons of cinnamon and 3 tablespoons vanilla. Sift together the flour, baking powder, salt, cinnamon and baking powder. Set aside.
In a large bowl, cream together the oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture at a stream when possible, then stir in the berries. Let the mixture cool slightly for 5 minutes, then stir in the dried rosemary, mint, salt, cinnamon and ground nut. Boost milk/oil/water mixture by ¼ cup when slightly thick, then beat in half the diluted ingredients. Stir in the bitter-cinnamon and vanilla extracts. I think this cake is dense, but not too thick. Let the cool for at least 1 hour before removing from pan.