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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I made this recipe a couple of months ago, and my whole family just devoured it. My mom said it was the best cake she had ever eaten. I had misplaced the recipe after making it and hunted all over the 'net trying to find it again, with no luck. I finally found my copy today and I'm posting it so I never lose it again. The prep time includes the time to let the cake sit in the pan absorbing the glaze. Ingredients:
1/2 cup nuts, chopped (i used walnuts) |
18 ounces white cake mix |
3 ounces blackberry jell-o (can use raspberry or black cherry) |
4 eggs |
1/2 cup cooking oil |
1 cup blackberry wine (i used mogan david) |
1 cup powdered sugar |
1/2 cup blackberry wine |
1/2 cup butter |
1 -1 1/2 cup powdered sugar (to thicken the glaze) |
Directions:
1. Preheat the oven to 325 degrees.
2. Grease and flour a Bundt pan; sprinkle the nuts in the bottom of the pan.
3. In a large bowl, combine the cake mix and gelatin.
4. Add the eggs, oil and wine.
5. At low speed, beat just until moistened.
6. Increase the speed to medium and beat for 2 more minutes; scrape the bowl frequently.
7. Pour in the Bundt pan and bake for 45-50 minutes.
8. Glaze: Bring the 1 c powdered sugar, wine and butter to a boil; the glaze will be fairly thin.
9. While the cake is still warm and in the Bundt pan, pour half of the glaze on the cake.
10. Let the cake sit for 30 minutes to absorb the glaze.
11. Turn the cake out of the pan and completely cool.
12. Thicken the remaining half of the glaze with additional powdered sugar and pour over the cake.
13. (NOTE: I tried to put in just additional powdered sugar to thicken the glaze, but it wouldn't accept it without an amount. I'm guessing on the additional amount that I actually used. I think it was about an additional cup of powdered sugar to thicken the glaze to the consistency that I wanted. Of course, you can use the amount necessary to thicken to the consistency that you like).
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