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.
Serving size: Complete recipe
Calories 2918 Calories from Fat 1574
% Daily Value*
Total Fat 179 g275.1%
Saturated Fat 29.3 g146.4%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 2884.9 mg120.2%
Total Carbohydrates 266 g88.7%
Dietary Fiber 5.5 g21.9%
Sugars 170.3 g
Protein 50 g99.2%
Vitamin A 20.5% Vitamin C 1%
Calcium 89.8% Iron 270.9%
*Based on a 2000 Calorie diet