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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cline Estate in Dallas, Texas in 1993. My mother was so excited when I came across this recipe. It was one she remembered from the 1950’s and has made several times since finding this recipe. Read more . It’s very good and very addicting. Ingredients:
1/2 cup chopped pecans |
1 box white cake mix |
1/2 cup oil |
1 small blackberry gelatin |
4 eggs |
1/2 cup blackberry wine |
glaze |
1/2 cup unsalted butter |
1/2 box powder sugar |
1/2 cup blackberry wine |
Directions:
1. Put chopped nuts in bottom of well greased and floured tube pan.
2. Mix cake mix, oil, gelatin, eggs and wine until well blended.
3. Pour in pan and bake at 325 for 50 minutes.
4. For glaze, melt butter then mix in wine and sugar.
5. When cake gets done pour 1/2 of the glaze over cake.
6. Punch holes in cake then let sit for 30 minutes.
7. Remove cake from pan then pour balance of glaze over top.
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