1 c. chopped walnuts
1 yellow cake mix
1 sm. box instant vanilla pudding
4 eggs
1/2 c. oil
1 c. blackberry wine

TOPPING:

1 stick butter (1/2 c.)
1 c. sugar
1/2 c. blackberry wine

Mix nuts, cake mix, pudding, eggs, oil and 1 cup wine together and bake at 325 degrees for 50 to 60 minutes in a well greased and lightly floured on sides bundt pan. Boil topping 10 minutes and pour over cake. Cake is still in pan, so make sure you loosen sides so topping seeps through to top of cake and down sides. Let cake stand 30 minutes before inverting. May serve with whipped cream.