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Clay's Sherry Wine Cake

SUBMITTED BY: MITCHEL

"This cake has a delicious flavor and a delightful presentation. Nobody will ever guess how easy it is to make."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
Original recipe yield 1 -10 inch Bundt pan

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (18.25 ounce) package yellow cake mix
  • 4 eggs
  • 1/2 cup cream sherry
  • 1 1/2 cups water
  • 2/3 cup vegetable oil
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 cup chopped walnuts

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a medium bowl, stir together the cake mix and pudding mix. Add the eggs, sherry, water and oil, mix until smooth. Sprinkle the chopped nuts into the bottom of the prepared pan. Pour the batter over the nuts.
  3. Bake for 35 to 40 minutes in the preheated oven, until object inserted comes out clean. Allow cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2008 by Mandals
Wonderful!!!!! Got a similar recipe from a friend, but without the nuts. Also, if you mix some... MORE


 
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Nutritional Information
Clay's Sherry Wine Cake

Servings Per Recipe: 12

Amount Per Serving

Calories: 423

  • Total Fat: 25.3g
  • Cholesterol: 72mg
  • Sodium: 483mg
  • Total Carbs: 44.4g
  •     Dietary Fiber: 1.2g
  • Protein: 5.5g

VIEW DETAILED NUTRITION

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