Blackberry Wine Cake

I haven't posted in awhile because of school taking up my time, and now I just had surgery on my left hand, so typing is a slow-go for me, but I'm going to try to get all my postings caught up.

First is this blackberry wine cake, the cook from my summer job told me about. He never got aroud to giving me the recipe but I found it online and made it in November for my boyfriend's mom's birthday. You can smell this cake a mile away!!! The glaze melted in, but that was all it needed, no icing necessary! As a bonus, the wine was only $5!!!!

Blackberry Wine Cake II
SUBMITTED BY: EYEPEAR


PREP TIME 10 Min
COOK TIME 40 Min
READY IN 55 Min
Original recipe yield 1 - 10 inch Bundt pan


INGREDIENTS
1 (18.25 ounce) package white cake mix
1 (3 ounce) package blackberry flavored gelatin
4 eggs
1/2 cup vegetable oil
1 cup blackberry wine

1 1/2 cups confectioners' sugar
1/2 cup blackberry wine

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and blackberry wine. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
To make the Glaze: In a small bowl, stir together the confectioners' sugar and 1/2 cup blackberry wine.