1 white sour cream cake mix
4 eggs
1/2 c. oil
1 sm. box blackberry Jello (can use black cherry)
1 c. blackberry wine

GLAZE:

2 1/2 c. powdered sugar
2 tbsp. lemon juice
5 tbsp. blackberry wine

Mix cake ingredients and pour into greased 10 inch tube pan or Bundt pan. Bake at 350 degrees for 45 minutes. Cool 20 minutes. Remove from pan.

Bring glaze ingredients to a boil. Spread over cake. Sprinkle with powdered sugar. (Manischewitz wine makes the best cake!)