Blackberry Wine Cake

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 1/2 cup nuts, chopped (i used walnuts)
• 18 ounces cake mix
• 3 ounces blackberry jell-o (can use raspberry or black cherry)
• 4 eggs
• 1/2 cup cooking oil
• 1 cup blackberry wine (i used mogan david)
• 1 cup powdered sugar
• 1/2 cup blackberry wine
• 1/2 cup butter
• 1 -1 1/2 cup powdered sugar (to thicken the glaze)

Recipe

• 1 preheat the oven to 325 degrees.
• 2 grease and flour a bundt pan; sprinkle the nuts in the bottom of the pan.
• 3 in a large bowl, combine the cake mix and gelatin.
• 4 add the eggs, oil and wine.
• 5 at low speed, beat just until moistened.
• 6 increase the speed to medium and beat for 2 more minutes; scrape the bowl frequently.
• 7 pour in the bundt pan and bake for 45-50 minutes.
• 8 glaze: bring the 1 c powdered sugar, wine and butter to a boil; the glaze will be fairly thin.
• 9 while the cake is still warm and in the bundt pan, pour half of the glaze on the cake.
• 10 let the cake sit for 30 minutes to absorb the glaze.
• 11 turn the cake out of the pan and completely cool.
• 12 thicken the remaining half of the glaze with additional powdered sugar and pour over the cake.
• 13 (note: i tried to put in just additional powdered sugar to thicken the glaze, but it wouldn't accept it without an amount. i'm guessing on the additional amount that i actually used. i think it was about an additional cup of powdered sugar to thicken the glaze to the consistency that i wanted. of course, you can use the amount necessary to thicken to the consistency that you like).