1 – package white cake mix
½ cup vegetable or canola oil
1 cup blackberry wine
6 oz. jello – blackberry (Jello used to make a blackberry flavor but they stopped. Now I use either Blackberry Fusion or Black Cherry. Mom finds Blackberry gelatin at one of the dollar stores in Louisiana. I haven’t looked for it around here.)
Mix all ingredients together and pour into a greased and floured Bundt type pan. Bake at 350 til a toothpick/cake tester comes out clean – 45 – 50 minutes.
Let cake sit in pan for 5 minutes and then remove from pan. While the cake is still warm, poke holes in it (I use a bamboo skewer) and slowly pour glaze over cake. It will probably all run off but will be absorbed by the cake in just a few minutes.
1-1/2 cups powdered sugar
3/4 cup blackberry wine
1/2 tsp. vanilla extract
Boil the blackberry wine and powdered sugar til it thickens just a bit — maybe 3 – 5 minutes. It should still be a glaze and not a syrup. Remove from heat and stir in the vanilla.