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1
Preheat the oven to 325 degrees.
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2
Grease and flour a Bundt pan; sprinkle the nuts in the bottom of the pan.
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3
In a large bowl, combine the cake mix and gelatin.
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4
Add the eggs, oil and wine.
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5
At low speed, beat just until moistened.
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6
Increase the speed to medium and beat for 2 more minutes; scrape the bowl frequently.
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7
Pour in the Bundt pan and bake for 45-50 minutes.
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8
Glaze: Bring the 1 c powdered sugar, wine and butter to a boil; the glaze will be fairly thin.
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9
While the cake is still warm and in the Bundt pan, pour half of the glaze on the cake.
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10
Let the cake sit for 30 minutes to absorb the glaze.
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11
Turn the cake out of the pan and completely cool.
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12
Thicken the remaining half of the glaze with additional powdered sugar and pour over the cake.
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13
(NOTE: I tried to put in just additional powdered sugar to thicken the glaze, but it wouldn't accept it without an amount. I'm guessing on the additional amount that I actually used. I think it was about an additional cup of powdered sugar to thicken the glaze to the consistency that I wanted. Of course, you can use the amount necessary to thicken to the consistency that you like).
