Chocolate Cabernet Flavors Di ‘ Vine’ Wine Cake

The winner of the first Bundts Across America Contest was this Chocolate Cabernet Flavors Di ‘Vine’ Wine Cake. I've made this bundt cake many times and it is so good and I wanted to post it here for safe keeping. Wine pairings: Darker red wines, such as Syrah, Cabernet and fruity Merlot; Sweeter reds such as Brachetto or Lambrusco; Ruby-style ports, including Late-Bottled and Vintage ports.

• Ready In: 1 hr 5 mins
• Yields: 16 slices

Ingredients

• 1 (18 ounce) package  chocolate cake mix
• 1 (3 ounce) package raspberry gelatin powder
• 3⁄4 cup  vegetable oil or 3⁄4 cup canola oil
• 4  eggs
• 3⁄4 cup  cabernet sauvignon wine
• 3⁄4 cup raspberries
• 1  cup fresh raspberry (for garnish)
•  powdered sugar (for garnish)

Directions

1. Grease and flour a bundt cake pan.
2. Preheat oven to 325°F.
3. Combine all ingredients in a mixing bowl.
4. Fill the cake pan and bake for 1 hour.
5. Let cake cool in pan before removing to a wire rack.
6. Invert the cake onto a platter and dust the cake and platter with powdered.
7. sugar.
8. Garnish around the cake with fresh raspberries.