Blackberry Wine Cake
|White cake mix||8 Ounce (2 Layer Package)|
|Blackberry gelatin packet||3 Ounce (1 Package)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Blackberry wine||1 Cup (16 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Blackberry wine glaze||1 Cup (16 tbs)|
Combine the dry cake mix, dry gelatin mix, eggs, vegetable oil and blackberry wine in a mixing bowl.
Beat at low speed for 30 seconds; beat at medium speed for 2 minutes.
Sprinkle the pecans in the bottom of a greased and floured bundt pan.
Pour the batter into the pan.
Bake at 325 degrees for 45 to 50 minutes or until cake tests done.
Pour half the Blackberry Wine Glaze over the warm cake in the pan; let stand for 30 minutes.
Invert onto a serving plate and drizzle the remaining glaze over the cake.