We had such a blast the other night at Bug Club! I am not sure if it was the great company, the really cool mini book by Teresa Collins that we worked on, or the wine cake; but it sure was fun!!
I know that we all wanted that recipe from Melanie...so here you go!
1 18.5oz. white cake mix
1 3oz. box blackberry fusion gelatin (black cherry can also be used)
1/2 c. oil
1/2 c. Blackberry wine (Mogen David is recomended)
4 large eggs
1/2 c margarine or sweet butter- melted
1/2 c blackberry wine
2 c powdered sugar- sifted
To line bottom of bundt pan:
1/2 c chopped pecans
Directions: Preheat oven to 350 degrees. Grease a 12 c bundt pan and sprinkle bottom of pan with 1/2 c pecans. and set aside.
In a large bowl blend the cake mix, box of gelatin (dry), oil, 1/2 c wine and eggs at a low speed for 1 min. Increase speed to med/high and beat for 5 min until mixture is smooth. Pour batter into the bundt pan and bake for 45 min or until the top of the cake is brown and the sides come away from the pan.
While cake is baking, prepare glaze by combining the melted butter and the remaining 1/2 c wine. Gradually stir in the powdered sugar until the mixture is smooth.
Remove the baked cake from the oven. With a long fork cover the entire surface of the cake with deep holes. Pour the glaze over the hot cake. Let it cool in the pan for 1 hour and then invert the cake and serve.