1 pkg (3oz) Royal blackberry gelatin (this
is hard to find so you can substitute berry gelatin)
1 pkg white cake mix (18.5 oz)
8 oz of egg substitute (equal to 4 eggs)
1/3 cup of applesauce
1 cup Mount Bethel Blackberry Wine
1/2 cup chopped pecans
Preheat oven to 325F. Combine gelatin and cake mix, add egg substitute, applesauce and Blackberry Wine.
Beat with mixer on low speed until moistened, then beat on medium speed 3 minutes, scraping bowl frequently.
Spray "Pam" cooking spray and line bottoms of a bundt cake pan with wax paper or lightly flour.
Sprinkle pecan pieces in bottom of pan. Pour in batter and bake in preheated oven for 45-50 minutes.
Make glaze while cake is baking. When cake is done, take from oven and pour two-thirds of glaze over the
warm cake while still in the pan. Let cool 30 minutes. Turn cake out of the pan and let it cool. Finally, add
powdered sugar to remaining glaze until thickened and pour over cake.
1 cup powdered sugar
1/2 cup light margarine
1/2 cup Mount Bethel Blackberry Wine
Mix ingredients together and bring to a HARD boil.