An easy cake to make. Cake mix is combined with blackberry wine and blackberry flavored gelatin, then baked in a Bundt pan.
Blackberry Wine Cake II
- 1 (18.25 ounce) package white cake mix
- 1 (3 ounce) package blackberry flavored gelatin
- 4 eggs
- 1/2 cup vegetable oil
- 1 cup blackberry wine
- 1 1/2 cups confectioners’ sugar
- 1/2 cup blackberry wine
1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
2 In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and blackberry wine. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3 Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
4 To make the Glaze: In a small bowl, stir together the confectioners’ sugar and 1/2 cup blackberry wine.