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Blackberry Wine Cake Recipe

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This recipe for Blackberry Wine Cake, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anita Miller
Added: Saturday, April 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 Duncan Hines white cake mix
1 3 oz box blackberry Jello
cup oil
4 eggs
1 cup Mogen David blackberry wine

Cream Cheese Icing:
1 -8 oz cream cheese
1 -3 oz cream cheese
1/3 cup butter, softened
1 tsp vanilla flavoring
1 cup pecans, broken
6 cups powdered sugar (I usually use 1-2 (1 lb) boxes for sheet cake)

Directions:
Directions:
Cake:
Preheat oven to 350 degrees. Combine all ingredients. Mix on low speed until moistened, then on high for 2 minutes. Grease and flour 3 9 cake pans (I actually use a 13 x 9 x 2 inch rectangular pan, but the round pans are impressive). Spoon batter into pans (1 cup to each pan if using the round pans). Bake for 22 minutes. Cool in pan 10-15 minutes and turn out to cool completely before icing (if using the rectangular pan, leave in pan and frost).

Icing: Beat cream cheese and butter until creamy. Add vanilla and powdered sugar. Beat for 5 minutes. Add pecans and frost cake.

 

 

 

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