|Copyright 2013, Doug Kapustin Photography|
1 box blackberry flavored jello
4 eggs, beaten
¾ cup canola oil
1 cup blackberry wine (Manischewitz works nicely)
1 tsp. vanilla
2 cups confectioners’ sugar
¼ cup blackberry wine
2 tsp. melted butter
1-3 tsp. milk, as needed
In a mixer, blend the eggs, oil, and wine. Add jello, vanilla, and cake mix. Mix well. Pour into greased and floured Bundt pan. Bake at 325 degrees for 40-45 minutes, or until knife in center comes out clean.
To make glaze, mix butter, wine, and sugar until glaze forms. Add milk one teaspoon at a time, and ONLY if you need it to make the glaze thinner. The glaze should be able to pour but should be thick. You might not need any milk at all.