BLACKBERRY WINE CAKE
This is a cold oven recipe, do not preheat oven.

FOR THE CAKE:
1 cup chopped pecans, divided use
1 box (2-layer size) Duncan Hines cake mix (butter flavored)
1 (6 oz) package instant vanilla pudding mix
4 eggs
1 cup blackberry wine, divided use
1/2 cup oil
1/2 water
FOR THE TOPPING:
3/4 cup sugar
1/2 stick (1/4 cup) margarine (not butter)

TO MAKE THE CAKE:
Grease a tube pan. Pour 1/2 cup of the pecans in the bottom of the pan.

Mix together cake mix (dry), pudding mix (dry), eggs, 1/2 cup blackberry wine, oil, and water. Pour the cake batter over pecans in pan. Top with the remaining 1/2 cup pecans.

Place in cold oven. Turn on oven and set temperature to 300 degrees F. Bake cake for one hour.

TO MAKE THE TOPPING:
Place sugar, the remaining 1/2 cup blackberry wine, and margarine in a saucepan. Cook on stove for 5 minutes or so.

Pour topping over hot cake and let the cake stand for one hour.

THIS IS GOOD!!!

LAURA