1 pkg. Tom Boy cake mix
1 (3 oz.) pkg. vanilla instant pudding
1/2 c. Tom Boy oil
1/2 c. water
1/2 c. Flame Tokay red wine
4 eggs
Chopped pecans

Combine all ingredients and beat well for 4 minutes. Pour batter into a bundt pan that has been greased and sprinkled with chopped pecans. Bake at 325 degrees for 1 hour until cake is done. Remove from oven and pierce top with fork; pour glaze over top. Allow cake to cool before removing from pan.

GLAZE:

1 stick butter
1 c. sugar
1/4 c. water
2 tbsp. Tokay wine

Combine butter, sugar, water and boil at least 1 minute. Remove from heat and add wine; glaze cake.