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MUSCADINE CAKE 
2 1/2 c. muscadines grapes
1 box white cake mix
1 box blackberry Jello
3/4 c. oil
4 eggs

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.

TOPPING:

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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 Rating: 4.7 / 5 - Reviews: 3
Sep 7, 2:36 PM
Mary Jo (Florida) says:
Aug 25, 8:10 PM
Kathy Ray (Alabama) says:
Sep 13, 2:07 PM
Ann (Alabama) says:

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