1 box plain white cake mix
1 (3 oz) pkg. blackberry gelatin
3 eggs
1/2 c cooking oil
3/4 c. Mogan David Blackberry Royal Wine

Glaze:

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

In large mixing bowl, stir together cake mix and gelatin (dry) until well blended. Add eggs, cooking oil and blackberry wine. Blend on low speed of electric mixer until moistened. Continue on medium speed for two (2) minutes scraping sides of bowl. Pour batter into heavily greased bundt pan and bake in preheated 350°F oven for 40 minutes or until toothpick comes out clean. Cool completely before inverting pan to remove cake.

Glaze: Mix sugar sugar and wine in saucepan on medium heat and bring to boil. Ingredients should be thoroughly melted. Let glaze cool until it becomes the consistency of a thick syrup. Pour over cooled cake.

NOTE: Blackberry juice can be used in place of wine. Taste will be different but good.