1 box Duncan Hines white cake mix
1 pkg. blackberry Jello (Royal)
1/2 c. blackberry wine
4 eggs
1/2 c. oil
1/2 c. chopped nuts
1/4 tsp. salt

Prepare tube pan by oiling and dusting with flour. Place chopped nuts in bottom of pan. Blend cake mix, Jello, wine and eggs at medium speed until ingredients are well blended (approximately 2 minutes). Bake at 325 degrees for 45 minutes.

GLAZE:

1/2 c. butter
1/2 box confectioners' sugar
1/2 c. blackberry wine

Melt butter, add confectioners' sugar and wine. Heat until confectioners' sugar is well dissolved. Pour 1/2 of glaze over cake as soon as you remove it from the oven.

Remove cake from pans and pour the remainder of glaze over the cake.