1 (18.5 oz.) box plain white cake mix
1 (3 oz.) pkg. blackberry gelatin
3 eggs
1/2 c. oil
3/4 c. blackberry wine

In large mixing bowl stir together cake mix and gelatin until well blended. Add eggs, cooking oil, and blackberry wine. Blend on low speed of electric mixer until moistened; continue on medium speed for 2 minutes, scraping sides of bowl.

Pour batter into heavily greased Bundt pan and bake in preheated 350 degree oven for 1 hour or until toothpick inserted in middle comes out clean. Cool thoroughly before inverting pan to remove cake.

BLACKBERRY WINE CAKE GLAZE:

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

Mix 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.