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Yields10 Servings

Cake
 1 Box White Cake Mix
 4 Eggs
 1 cup Baltimore Bend Vineyard Blackberry Stroll Wine
 1 Box (3 oz) Blackberry Jell-O
 ½ cup Vegetable Oil
Glaze
 2 cups Powdered Sugar
 ½ cup Baltimore Bend Vineyard Blackberry Stroll Wine
Pan Prep
 1 tbsp Butter - to coat pan BEFORE sprinkling flour
 2 dashes Flour - to sprinkle on pan BEFORE adding batter

Pan Prep
1

Grease & flour a bundt pan.

Prepare Cake & Bake
2

Mix cake mix & Jell-O.

Add eggs, oil, and Blackberry Stroll wine.

Mix until lumps are gone.

Bake at 350° for 50-60 minutes.

Allow cake to cool BEFORE pouring glaze over.

Prepare Glaze & Top Cake
3

Mix sugar & wine together in saucepan on medium heat and bring to boil.

Ingredients should be thoroughly melted.

Let glaze cool until it becomes the consistency of thick syrup.

Pour glaze over cooled cake.

Ingredients

Cake
 1 Box White Cake Mix
 4 Eggs
 1 cup Baltimore Bend Vineyard Blackberry Stroll Wine
 1 Box (3 oz) Blackberry Jell-O
 ½ cup Vegetable Oil
Glaze
 2 cups Powdered Sugar
 ½ cup Baltimore Bend Vineyard Blackberry Stroll Wine
Pan Prep
 1 tbsp Butter - to coat pan BEFORE sprinkling flour
 2 dashes Flour - to sprinkle on pan BEFORE adding batter

Directions

Pan Prep
1

Grease & flour a bundt pan.

Prepare Cake & Bake
2

Mix cake mix & Jell-O.

Add eggs, oil, and Blackberry Stroll wine.

Mix until lumps are gone.

Bake at 350° for 50-60 minutes.

Allow cake to cool BEFORE pouring glaze over.

Prepare Glaze & Top Cake
3

Mix sugar & wine together in saucepan on medium heat and bring to boil.

Ingredients should be thoroughly melted.

Let glaze cool until it becomes the consistency of thick syrup.

Pour glaze over cooled cake.

Blackberry Stroll Wine Cake