1 box white cake mix
1 pkg. blackberry Jell-O (3 oz.)
3/4 c. blackberry wine
3 eggs
1/2 c. oil

In large mixing bowl, stir together cake mix and Jell-O. Add eggs, cooking oil and blackberry wine. Blend on low speed of electric mixer until moistened. Beat on medium speed 2 minutes, scraping the bowl frequently. Pour batter into heavily greased Bundt pan.

Bake for 40 to 45 minutes in 350°F oven or until toothpick inserted in the middle comes out clean. Let cool before removing cake.

Glaze:

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

Mix sugar and wine in saucepan and bring to a boil. Let glaze set before pouring over cooled cake.