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1 (18 1/2 oz.) white cake mix
1 (3 oz.) blackberry gelatin
3 eggs
1/2 c. oil
3/4 c. blackberry wine
2 c. powdered sugar
1/2 c. blackberry wine

In large mixing bowl, stir together cake mix and gela-
tin. Add eggs, oil and 3/4 cup of wine. Blend on low speed
until moistened. Beat on medium speed for two minutes, scrap-
ing bowl frequently. Pour into a heavily greased Bundt pan and
bake at 350 degrees for 40 to 45 minutes. Let cool and invert pan to
remove cake. Mix sugar and 1/2 cup of wine in a saucepan and
bring to a boil. Let cool before pouring over the cake.

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