Friday, October 7, 2016

Blackberry Wine Cake



BLACKBERRY WINE CAKE

1 Duncan Hines white cake mix
1 (3 oz.) pkg. blackberry Jello
1/2 c. oil
1 c. blackberry wine
4 eggs
1 c. pecans, finely chopped

GLAZE:

1 c. powdered sugar
1 stick butter
1 c. blackberry wine

Preheat oven to 325 degrees. Grease and flour bundt pan. Place pecans in bottom of pan. Combine cake mix, Jello, oil, blackberry wine and eggs. Beat for 2 minutes until smooth. Gently pour batter into pan over pecans. Bake for 50 to 60 minutes. Allow cake to cool.Melt butter and sugar and blackberry wine. Bring to a boil. Remove from heat and slowly drip glaze over cooled cake. Pour extra glaze over cake.

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