Blackberry Wine Cake
**I use Oak Knoll's Blackberee Wine when I can get it...The Raspberry when they have that for a Raspberry version of this same cake. If I can't get either, any Blackberry wine such as a Mogan David or Manischewitz will do.**
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- 18 oz
- white cake mix (1 box)
- 6 oz
- blackberry fusion jell-o (1 box- can use half - personal pref)
- eggs, personal pref
- 1 c
- vegetable oil
- 1 c
- blackberry wine
- 2 c
- powdered sugar, sifted
- 1/4 c
- blackberry wine (to thin glaze, does not take much)
1Spray bundt pan with cooking spray.
2Mix cake mix and jello.
3Add eggs, oil and wine.
4Beat at low, medium speed (as directed on cake mix box).
5Bake at 350 degrees for 50-60 minutes (until a toothpick comes out clean). Cool completely.
6Mix powdered sugar and enough wine to thin to spreading consistency. Should be slightly thick as it will "loosen" and run down sides.
7Drizzle over cake. Garnish with fresh berries or as desired and serve.