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

GLAZE:

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

Preheat oven to 325 degrees. Generously grease and flour bundt cake pan. Sprinkle the pan with nuts. In large bowl, combine cake mix and gelatin. Add eggs, oil and wine. Beat on low until mix. Beat on medium 2 minutes. Pour batter in prepared pan. Bake 45 to 50 minutes. When done pour half of glaze over warm cake while still in pan. Cool 30 minutes and turn out of pan and cool. Add more powdered sugar to remaining glaze until thickened and pour over cake.

GLAZE: In saucepan bring sugar, wine and butter to boil.