1 white cake mix
1/2 c. cooking oil
1 (3 oz.) pkg. blackberry gelatin (Royal)
1 c. Mount Bethel blackberry wine
1/2 c. chopped pecans (optional)

Mix cake mix and jello. Add eggs, oil and wine. Beat with mixer on low speed until moistened, then beat on medium speed 3 minutes. Grease and flour a Bundt cake pan. Sprinkle pecans in bottom, then pour in batter.

Bake at 325°F for 45 to 60 minutes.

Glaze:

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

Bring to hard boil and pour over cake while hot or make glaze while cake is baking. When cake is done, pour 2/3 of glaze over warm cake while still in pan. Let cool 30 minutes; turn cake out of pan and cool. Then add more powdered sugar to glaze until thickened and pour over cake.