white cake mix (be sure to get the full 18 oz. size)
3 oz. blackberry gelatin (if you can't find blackberry, you can use black cherry, because blackberry is hard to find sometimes)
4 eggs
1/2 cup vegetable oil
1 cup blackberry wine
1 tsp. vanilla
Glaze:
1 stick butter
3/4 cup blackberry wine
1 tsp. vanilla
3 cups confectioners sugar
1 cup chopped pecans
Preheat oven to 325 degrees. Spray a 10 inch Bundt pan well with nonstick baking spray, preferably the kind that has flour in it. Be sure to spray the stem of the pan also. Sprinkle the chopped nuts in the pan evenly. Combine the cake mix, gelatin, oil eggs, wine and vanilla. Mix until it is well combined. Pour into the Bunt pan and shift it around so that it is evenly distributed. Place in the preheated oven and bake for 45 to 50 minutes. o make the glaze, combine the butter, 3/4 cup wine, and 1 cup of the sugar in a saucepan over medium heat. Bring to a boil, stirring frequently. Remove from heat and add vanilla. With a wooden skewer or a fork, poke holes in the cake while it's still in the pan and right out of the oven. Pour 1/2 of the glaze over the cake while it's still in the pan. Allow the cake to sit and absorb the liquid for about an hour. Turn the cake onto your cake plate. Use a cake plate with some room around the edges, because the glaze will run down around the cake to some extent. Add the rest of the sugar to the remainder of the glaze and let it stand and thicken enough to pour over the cake once it is turned out onto a plate and has cooled completely. The glaze will thicken as it cools down, just don't get it too thick to pour, but make sure it's not too thin either or it will run off the cake. Sprinkle with the cup of chopped pecans!