blackberry wine cake
This is my spin on a delicious recipe I found a few years ago. My DH LOVES this - and everyone I make it for flips. DH take sit to work and gets recipe requests. My SIL makes it frequently and gets rave reviews too! HALF TO FULL BOX OF JELLO WILL DEPEND ON YOUR TASTE PREFERENCES AND THE WINE YOU USE. ORINGINALLY RECIPE CALLED FOR 4 EGGS, BUT SIL AND I HAVE GREAT SUCCESS USING 3, AND THAT HELPS A BIT ON THE CALORIE/CHOLESETEROL COUNT PERHAPS. Lovely color - great for bridal showers etc. Super easy!! Could be decorated to suit any occasssion! **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.**
Ingredients
- 18 ounces white cake mix (1 box)
- 6 ounces blackberry fusion jell-o (1 box- can use half - personal pref)
- 3-4 - eggs, personal pref
- 1 cup vegetable oil
- 1 cup blackberry wine
- 2 cups powdered sugar, sifted
- 1/4 cup blackberry wine (to thin glaze, does not take much)
How To Make blackberry wine cake
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Step 1Spray bundt pan with cooking spray.
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Step 2Mix cake mix and jello.
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Step 3Add eggs, oil and wine.
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Step 4Beat at low, medium speed (as directed on cake mix box).
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Step 5Bake at 350 degrees for 50-60 minutes (until a toothpick comes out clean). Cool completely.
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Step 6Mix powdered sugar and enough wine to thin to spreading consistency. Should be slightly thick as it will "loosen" and run down sides.
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Step 7Drizzle over cake. Garnish with fresh berries or as desired and serve.
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