|EVERY FEW MINUTES|
2 1/2 c. muscadines grapes
1 box white cake mix
1 box blackberry Jello
3/4 c. oil
Cook 2 1/2 cups muscadines in 1 1/2 cups water until hulls are tender. Remove seeds. Separate hulls and juice. Mix one box white cake mix, one box blackberry jello, 3/4 cup oil and 1/2 cup muscadine juice, add eggs one at a time. Beat until fluffy. Fold 1 cup hulls into batter. Pour into greased and floured Bundt pan. Bake at 350 degrees until done.
Bring to a boil 1/2 cup sugar and 1/2 cup juice. Spoon over cake while cake is still hot.
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