Blackberry Wine Cake

For the Cake

1. Preheat the oven to 350. Prepare the bundt pan with butter and flour and/or bakers secret spray. Coat very well and set aside.
2. In a medium sized bowl, mix together the white cake mix, blackberry jello, 3 eggs, oil and ¾ Cup Blackberry wine. Use a spatula to start mixing and when generally mixed, begin to whisk to remove most of the lumps.
3. Pour into the prepared bundt pan and place into the warmed oven on the center rack in the middle of the oven. Bake for 40-55 minutes until cake tester comes out clean.
4. Remove from the oven and allow to cool until you can touch the sides of the bundt pan with your bare hands comfortably.
5. Use a butter knife and run down the ridges on the bundt pan to loosen the cake. Gently turn the pan over and give the bottom a firm but gentle tap with the heel of your hand. This should allow the cake to remove from the pan easily. Place onto a rimmed cake plate.
6. Use the handle of a wooden spoon and gently poke holes in the cake. Proceed to the instructions for applying the syrup.

For the Syrup

1. While the cake is baking, in a medium sauce pan on the stove top over medium heat, add ½ cup wine and 1 ½ cups powdered sugar and begin stirring. Continue stirring constantly until the wine mixture becomes translucent and thickened.
2. Allow the syrup to cool while the cake finishes baking.
3. Pour the syrup into a liquid measure OR plan to pour directly from the sauce pan, but plan to use great care.
4. Pour the syrup into the holes that you have made in the cake. Rotate holes until each hole has some syrup and until the syrup is gone.

To Complete the Cake

1. Sprinkle the top of the cake with powdered sugar.