I absolutely love this recipe! It's easy and consistently makes a great cake! Everyone is super fascinated that it has wine in it and it's a conversation piece. I have swapped out different flavors of wine sometime I use the Maninschewitz Cherry or Elderberry Flavors. For the first time I used a strawberry cake mix because I could not find white mix. I know some folks are worried about no longer being able to find blackberry Jello. I use any kind of dark berry family flavor...i.e. black cherry, raspberry, black raspberry, berry fusion and others. This last time I made the cake and ran out of the blackberry wine, I had enough for the batter for the cake but not the glaze. I happened to have some Moscato wine & some Raspberry schnapps (razzmatazz). I blended the two together maybe a fourth cup of each to make the half cup I needed for the glaze. It was awesome...my husband actually like this doctored version even better. My other tip is once you remove the cake from the pan, I make the glaze(I actually melt the butter) and put it into the still warm pan. I then place the cake back in the pan, upside down and let it sit and soak up the glaze like a sponge. Check in about 45 mins, and then I refrigerate the cake, keeping it cool helps with the moisture.
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I absolutely love this recipe! It's easy and consistently makes a great cake! Everyone is...