You might not have blackberry wine at home, but it’s worth a trip to the store to get it for this delicious cake.
Cake
1 cup pecans, finely chopped
1 (18.25-ounce) box white cake mix
1 (3-ounce) box dark gelatin (raspberry, cherry, or grape)
½ cup canola oil
4 large eggs
1 cup blackberry wine
Glaze
½ cup butter, softened
½ cup blackberry wine
2 cups powdered sugar
To make the cake: Preheat the oven to 325 degrees. Grease and flour a 10-inch Bundt pan. Place the chopped pecans in the bottom of the pan. Combine the cake mix, gelatin, oil, eggs, and blackberry wine in a large bowl. Beat at medium speed for 2 minutes or until smooth. Pour the batter over the pecans. Bake for 45 to 50 minutes or until it tests done. Top with blackberry wine glaze.
To make the glaze: Mix the butter, wine, and powdered sugar, beating until smooth. Pour half of the glaze over the hot cake. When the cake has cooled completely, remove the cake to a serving plate and spread the remaining glaze over the top.
Makes 14 to 16 servings.