BLACKBERRY WINE CAKE
1 pkg. Duncan Hines white cake mix
2 sm. or 1 lg. pkg. blackberry Jello
4 eggs
1/2 c. Puritan oil
1 c. blackberry wine (Manischewitz)
1/2 tsp. baking powder
3/4 c. chopped pecans (optional)
1/4 c. wine
1/3 c. sugar
Mix all ingredients together. Follow cake directions for
beating time. Bake in a greased and floured bundt pan at
350 degrees for 1 hour. If pecans are used they should be
laid in the bottom of the pan. Cool in pan for 25 minutes.
Remove and glaze. 1/4 cup wine and 1/3 cup sugar. Heat
until dissolved. Drizzle over warm cake. This glaze is
optional but makes it much better.
This glaze is also good dribbled over plain yellow cake.
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