1 white cake mix
1 (3 oz.) pkg. blackberry Jello
3 eggs
1/2 c. oil
3/4 c. blackberry wine

GLAZE:

2 c. confectioners' sugar
1/2 c. blackberry wine
1/2 c. chopped nuts
1 c. angel flake coconut

Mix together dry cake mix and Jello. To this, add eggs, oil and wine. Blend well and heat for 2 minutes. Pour in well-greased and floured bundt pan. Bake at 350 degrees for 1 hour. While cake bakes, prepare glaze.

Simmer sugar and wine until sugar is dissolved. Cool until consistency of syrup. Add nuts and coconut. Pour over cake after it has cooled for 30 minutes. Serves 12 to 15.

This cake is very good and it has a nice festive color. It lasts well and seems to improve with age.