Blackberry Wine Cake

1. 1

   Heat oven to 350u00b0.

2. 2

   Grease and flour Bundt pan.

3. 3

   Sprinkle 1/2 cup finely ground pecans in bottom of pan.

4. 4

   In a separate bowl, mix cake mix, eggs, oil and blackberry wine together.

5. 5

   Sprinkle the black raspberry jello into batter; pour into Bundt pan.

6. 6

   Check for doneness after 50 minutes.

7. 7

   If it is browning too quickly before that, put a piece of foil loosely over top.

8. 8

   Let cool 20 to 30 minutes, then turn onto a plate.

9. 9

   Make glaze.

10. 10

    Drizzle onto cake.

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