Blackberry Wine Cake

Cake:

1 white cake mix

One 3 ounce blackberry Jell-O

4 eggs

1/2 cup cooking oil

1 cup blackberry wine

1 cup pecans, chopped

Glaze:

1 cup sugar

1/2 cup butter

1/2 cup blackberry wine

Special utensil: Bundt or angel food cake pan.

Preheat oven to 325F. Combine cake mix and gelatin. Add eggs, oil and wine. Beat with. mixer on low speed until moist. Continue on medium speed for 2 minutes, scraping bowl often. Add pecans and mix well. Grease and heavily flour cake pan. Pour in batter. Bake 45-50 minutes.

Glaze:
Mix ingredients. Boil 5 minutes, stirring constantly. Save 3 tablespoons of glaze. Pour rest of glaze over warm cake while still in pan. Allow to cool. Remove from pan and add remaining glaze. Slice and serve plain or with vanilla ice cream.

Serves 16.

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Cajun Country -- New Iberia, Louisiana