1 (18.5 oz.) box white cake mix
1 (3 oz.) pkg. blackberry gelatin
4 eggs
1/2 c. cooking oil
1 c. blackberry wine

In large mixing bowl, stir together cake mix and gelatin. Add eggs, cooking oil and blackberry wine, beating on low speed of electric mixer until moistened. Beat on medium speed 2 minutes, scraping bowl frequently. Pour batter into heavily greased Bundt pan and bake in preheated 325 degree oven for 45-50 minutes. Let cool and glaze with the topping.

GLAZE:

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

Mix sugar and wine in saucepan; bring to boil. Pour over cooled cake.

Some Hints: Grease and flour Bundt pan and sprinkle 1/2 cup chopped pecans in bottom of pan. I have found that it might take 50-60 minutes for cake to bake.

A different glaze: Add 1/2 cup butter. Pour half the glaze over warm cake in pan. Let set for 30 minutes. Turn cake upside down out of pan and add remaining glaze.