1/2 c. chopped nuts
1 box white cake mix
1 (3 oz.) pkg. blackberry gelatin
4 eggs
1/2 c. cooking oil
1 c. blackberry wine

Preheat oven to 325 degrees. Generously grease and flour a Bundt cake pan. Sprinkle nuts in pan.

In bowl combine cake mix and gelatin. Add eggs, oil, and wine. Beat at low speed until moistened. Beat at medium speed 2 minutes, scraping bowl frequently. Pour into pan; bake at 325 degrees for 45- 50 minutes.

GLAZE:

1 c. powdered sugar
1/2 c. blackberry wine
1/2 c. butter

In saucepan bring sugar, wine and butter to boil. Pour 1/2 this glaze on warm cake still in pan. Let set 30 minutes. Turn cake out of pan and cool. Thicken rest of glazed with more powdered sugar and pour over cake.