Blackberry Wine Cake

1 box (18oz) white cake mix
3 oz. blackberry gelatin
4 eggs
1½ cup vegetable oil
1 cup blackberry wine
1½ cup Pecans, chopped

Glaze:

1 cup powdered sugar
¼ cup butter or margarine
¼ cup blackberry wine

Combine cake mix and gelatin; add eggs, oil and wine. Beat with electric mixer on low speed until moistened. Beat on medium speed for two minutes, scraping sides of bowl frequently. Sprinkle bottom of greased and floured bundt pan with Pecans; pour batter on top, Bake at 350° for 45 to 50 minutes.

Test with straw or toothpick for doneness. When done, remove from oven and allow cake to cool in pan 20-25 minutes. Turn cake out of pan to finish cooling. When thoroughly cool, drizzle as much of the glaze as desired over the top of cake.

To make glaze, combine ingredients. Bring to a boil; remove from heat; allow to cool and pour over cooled cake.