BLACKBERRY CAKE

I know this was another one that everyone at KSC wanted a piece of. They literally almost fight over these cakes. It was gone in no time. As Kyle's granddaddy says, "If your late - you done ate!"


1 box cake mix – (Duncan Hines “Butter Recipe” is the best)
4 eggs
½ cup oil
1 small box blackberry jell-o
¾ cup blackberry juice (strain the juice from 1 can of blackberries)
½ cups chopped pecans
Blackberry wine (optional)

Mix all the ingredients with exception of the pecans, beat on high speed for 2 minutes. Sprinkle the ½ cups chopped pecans in a well-greased bundt pan. Bake for 40/50 on 350 degrees.

Glaze: Bring to a boil ½ cup blackberry wine or juice, ½ cup sugar, and 1 stick butter. As soon as the cake is removed from the oven, pour the glaze over it. Allow the glaze to soak in (10/15 minutes) then turn cake out onto a plate.

Tips:
· Substitute applesauce for the oil.
· Puree’ blackberries in a small food chopper.
· May mix the pureed blackberries with the juice for cake and glaze (if one doesn’t mind the seeds). May substitute blackberry wine for the blackberry juice in both the cake and the glaze.