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Country Kitchen
December 1, 2012 Previous Recipe | Next Recipe
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BEST CARROT SHEET CAKE
CHEESE BALL
FRUIT CAKE COOKIES
CHICKEN POT PIE
BLACKBERRY WINE CAKE
CHILI CORNBREAD SALAD
BANANA NUT BREAD
BLACKBERRY WINE CAKE

Powdered sugar and flour for dusting
½ cup chopped pecans or walnuts
½ cup oil
1 box white cake mix
1 (3-ounce) box blackberry Jell-O
4 eggs
¼ cup blackberry wine

Preheat oven to 325 F. Grease a Bundt pan and coat with powdered sugar, then flour. Sprinkle nuts in the bottom of prepared pan. Mix remaining together and pour in pan over pecans. Bake for 45 to 50 minutes until cake tests done.

Glaze: ½ cup butter or margarine
½ box powdered sugar
½ cup blackberry wine
In a small saucepan over medium heat, melt butter. Mix in the powdered sugar and wine. Stir mixture and bring to a boil. Boil 30 seconds then remove from heat.
When the cake is done, remove from the oven and leave in the pan. Using a toothpick, poke holes all around the top of the cake so the glaze will seep in. Stir glaze and pour about ½ of glaze over the cake. Let it sit for about 30 minutes then remove the cake from the pan and slowly spoon the remaining glaze over the cake. Cake is best if made a few days before serving.





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