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Blackberry Wine Cake

(post, Georgia Richardson)


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I heard that Jillian (The Biggest Loser workout warden) said we must eat one piece a day or she'll hurt us. There you go, permission granted! 

Would I lie?

Blackberry Wine Cake

1 box Duncan Hines Moist Deluxe Yellow Cake Mix (without pudding)
1 box (2.75) Blackberry Royal Gelatin (Jell-O folks, Jell-O...Wally World or Piggly Wiggly carry it)
4 eggs
1 cup Wesson oil
1 cup Blackberry Wine (I use Maneschewitz Blackberry wine)
1 cup English walnuts, chopped 
(Sell a kidney if you have to, but make sure you include walnuts)

Mix all ingredients together and pour into a floured/greased bundt pan.
Cook on 350 degrees for 40-45 minutes (may take a tad longer, depends on oven)
Do the toothpick is it done trick.

NOTE: if you would like to make it ultra PURDY, you can put the nuts on the bottom of the pan (well floured/greased) FIRST...then pour mixture over it.

Here comes the yummiest part...ICING

1 cup confectioners sugar
1/4 cup Blackberry wine
*Optional...you can add 1/2 stick of butter to this. I don't. Your call

Mix together and drizzle over warmmmmm cake. Oh Lordy...did I just die and go to heaven? Come on...say it with me. You know you want to...it's LARAPIN!