1 white cake mix
3 oz. pkg. blackberry gelatin
4 eggs
1/2 c. cooking oil
1 c. blackberry wine
1/2 c. chopped pecans

Combine cake mix and gelatin, add eggs, oil and wine. Beat with mixer on low speed until mixture is moistened. Beat on medium speed two minutes scraping bowl frequently. Grease and heavily flour tube pan. Sprinkle chopped pecans in bottom of pan. Pour in batter and bake at 325 degrees for 45 to 50 minutes. When done take cake from oven and pour all of glaze (recipe follows) except 3 tablespoons over warm cake. Let cool 30 minutes, turn cake out of pan and cool. Then add more powdered sugar to glaze and pour glaze over cake.

GLAZE:

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

Mix ingredients together and bring to a good boil.

Instructions called for a bundt pan, but I found that pecans were distributed better and cake would "turn out" of pan easier if I used tube pan with flat type bottom.