1. 1 1/2 cups pecans, chopped
  2. 1 box dark chocolate cake mix
  3. 1 (3 3/4-ounce) package French vanilla pudding and pie filling
  4. 4 eggs, beaten
  5. 1/2 cup vegetable oil
  6. 1 cup Ohio red raspberry wine
  7. 1 teaspoon vanilla

Glaze Ingredients:

  1. 1/2 cup butter, melted
  2. 1/4 cup raspberry preserves of jelly
  3. 1 cup sugar
  4. 2/3 cup Ohio red raspberry wine

Topping Ingredients:

  1. Whip cream
  2. Whole pecan slices


  1. Preheat oven to 325-degrees Fahrenheit.
  2. Spray 10-inch bundt pan with non-stick cooking spray and sprinkle pecans over bottom of pan.
  3. Combine cake mix, pudding mix, eggs, vegetable oil, flavoring and wine; blending well with mixer on medium speed for 2 minutes.
  4. Pour batter over pecans.
  5. Bake for 1 hour or until toothpick inserted into center comes out clean.
  6. Invert on serving platter with rim.

Glaze Directions:

  1. Prepare glaze in medium, non-stick saucepan over low heat; melting butter and stirring in preserves and sugar.
  2. Bring to a boil for 4 to 5 minutes; stirring occasionally.
  3. Remove from heat and stir in wine.
  4. Poke cake’s top and sides with toothpick.
  5. Spoon glaze evenly over cake’s top and sides; allowing glaze to be absorbed slowly.
  6. Decorate top with whip cream and whole pecan slices.