1 (18.25 ounce) package white cake mix
1 (3 ounce) package blackberry gelatin
1/2 cup vegetable oil
1 1/2 cups blackberry wine
1/2 cup chopped pecans
1 cup confectioners’ sugar
1/2 cup butter, softened
Preheat oven to 325 degrees F (165 degrees C). Grease and flour on 9 or 10 inch tube pan. Put chopped pecans in bottom of pan.
Combine the cake mix, blackberry gelatin, eggs, oil, and 1 cup blackberry wine. Beat for 2 minutes then pour batter over top of pecans.
Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes or until cake tests done. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
To Make Blackberry Wine Glaze: Mix together the confectioner’s sugar, 1/2 cup blackberry wine, and the softened butter or margarine. Beat until smooth.