Blackberry Wine Cake......I found the recipe on another blog. I'm sorry, I forgot which one but if its yours, leave me the link and Ill add it and let me say thank you for posting it. This is now a family heirloom! The only difference is that I added a Blackberry Wine Sauce to it too and it really enhanced it.
We had our family July 4th picnic and it was a blast. The menu was:
My BBQ ribs
Italian marinated BBQ chicken
My son is smoking two beef tri tips
Daughter is making her 7 layer taco dip
Chips and dip
And the cake from the recipe below served with whipped creamMy lil man had two pieces he loved it so much and then licked the paper plate!
Blackberry Wine Cake
1 box white cake mix
1 box blackberry Jell-O or black cherry Jell-O
1/2 cup oil
1 cup blackberry wine
1 cup pecans, chopped
Put pecans into bottom of greased and floured bundt pan.
Mix ingredients and pour into pan. Bake 350 for 45-60 minutes.
3/4 cup powdered sugar
1/4 cup butter
1/2 cup blackberry wine
Melt butter in sauce pan and remove from heat. Add powdered sugar and blackberry wine. Spoon over warm cake.
12-16 oz. fresh blackberries
Rest of Blackberry wine from cake recipe
1/2 c. sugar
1 1/2 tsps. cornstarch
Combine first 3 ingredients and cook on med. heat till berries start to break apart. Remove a few tbs. of the juice to a small bowl or cup and whisk in the cornstarch. Add this mixture to the pan with the cooked berries and heat till thickened. Cool. (The berries I used were fresh but I froze them. You can use frozen berries too from the store.)