Desserts:

Raspberry Wine Cake

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Ingredients

For cake:
1 package of white cake mix
2/3 cup of vegetable oil
1 cup raspberry wine
1 small package of raspberry jello
3 eggs
For glaze:
1 stick butter
1/2 cup wine
1 cup of powdered sugar

Instructions

For cake: Preheat oven to 350. Coat a bundt cake pan with non-stick cooking spray with flour. Combine cake mix, jello, oil, wine and eggs. Mix well after each addition. Pour into prepared pan. Bake 45 to 50 minutes or until cake tests done. 35 minutes into the baking time prepare glaze: For glaze: Mix all ingredients together in a small sauce pan. Stir together and keep stirring while it boils. Let it boil about one minute. Pour the glaze over the cake as soon as it comes out of the oven and while the cake is still in the pan. (I loosened the edges of the cake so the glaze can go down the sides.) Cake will "sizzle." Let the cake stand for about 30 minutes before turning it out on a cake plate. (Give the cake a little shake and it will drop right out of the pan.) Cool completely and sprinkle with a little powdered sugar.

Daleen Nimrick
New Windsor