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BLACKBERRY WINE CAKE
Contributed by: Susan Hall Yates
1 box Duncan Hines white cake mix
1 cup oil
11/4 cup blackberry wine, divided
1 box Blackberry Fusion Jello
1 1/2 cups confectioner’s sugar
Spray Bundt pan with cooking spray and lightly flour. Preheat oven to 325 degrees.
Mix cake mix, eggs, oil, 1 cup wine and Jello powder. Pour into Bundt pan and bake for 40 to 50 minutes.
Make glaze: In a small bowl, mix confectioner’s sugar into the remaining 1/4 cup wine.
Immediately after removing cake from oven, pierce top of cake slightly with fork. Pour the sugar and wine mixture slowly over the cake to allow it to be absorbed. Let cake stand for about 10 minutes before turning it out onto a plate.
(This recipe was contributed as part of a "Cook of the Week" feature.)