Blackberry Wine Cake:
18 oz. box of white cake mix
1 cup Rose Bank Winery Blackberry Wine
3oz. box of blackberry jello (red raspberry or black cherry work fine too)
1/2 cup oil
1/2 cup chopped pecansGrease & flour bundt pan and sprinkle nits in the bottom. In large bowl, sitir together cake mid & gelatin. Add eggs, oil & wine. Mix on low speed about 30 seconds, then beat 2 minutes on high. Pour batter into bundt pan and bake 50 – 50 minutes at 375 degrees. Also works in a 9×13, but sprinkle nuts on top & bake about 32 – 35 minutes. Glaze and serve right from the pan.
1 cup powdered sugar
1/2 cup butter
1/2 cup blackberry wine
bring ingredients to a boil and pour half over warm cake.
Let set for 30 minutes and pour the rest over the cake.
Recipe Compliments of John from Rose Bank Winery