
I posted this last year, but it is still by far one of the best desserts I have ever made, and deserving of a re-post!
Memorial Day is coming up, and I know most of us have picnics, BBQs, or other gatherings to go to. And if your family is like mine, everyone brings
something. I get tired of running into the grocery store on my way to a party, only to get the slim pickings of frosted broken cookies, or fruit cake.
So this year, I've come up with something new to bring. A blackberry wine bundt cake. And it is simply delicious (and rather easy to make).
Ingredients for the cake:
1/2 finely chopped pecans (they sell these pre-chopped on the baking aisle)
1 box white cake mix
1 box blackberry jello
1/2 cup vegetable oil
1/2 cup blackberry wine (I used Arbor Mist...classy)
4 large eggs
1/2 cup chopped blackberries (or more if you wish)
Ingredients for the glaze:
1/2 cup butter
1/2 cup blackberry wine
2-3 cups confectioner's sugar


Directions:
Grease a bundt pan (I had to go out and buy one - they are round, with a bumpy top and a stick in the middle - the cake bakes upside down). I just rubbed a bit of butter all in the insides. If you grease another way, go for it.
Dump the 1/2 cup of pecans around the bottom of the pan

In a bowl, mix together the cake mix, wine, jello, vegetable oil, blackberries and eggs. Make sure all clumps are out. I highly suggest using child labor.

Until they try to start flinging it.

Then pour on top of the pecans in the bundt pan.

Bake at 350 degrees for 45-50 minutes.
Take out of oven, but do not remove from pan. Take a long pronged fork, and poke holes all around the top (actually, the bottom of the cake once you flip it). Pour half of the glaze mixture onto the cake while it is still hot.

Allow the cake to cool for an hour. Take a decorative plate, and put it on top of the pan, flipping the pan gently to get the cake out.
You will carefully drizzle the top of the cake with the remaining glaze mixture. If you are running low, add a bit more wine and sugar. If you really want the cake to look purple and have thick glaze, add more sugar.

Voila - you've just made a kick ass dessert, that will have children of all ages bending over backwards for a bite.
