1 box white cake mix
1 (3 oz.) box blackberry Jello
1/2 c. Wesson oil
4 eggs
1 c. Blackberry Wine (Mogen David)

Spray bundt pan with Pam. Add 1/2 cup chopped nuts to bottom of pan. Mix cake mix, Jello, oil, eggs and wine. Pour over nuts and bake at 325 degrees for 50- 60 minutes. Remove from oven and punch holes in cake. Spoon about 2/3 of glaze over cake and let cool 20 minutes. Turn out on serving plate and punch holes and use rest of glaze.

You could use any flavors of Jello and wine in this cake.

GLAZE:

3/4 c. powdered sugar
1/4 c. wine
1/2 stick butter

Let come to a boil and pour over cake.