SHERRY WINE CAKE
1 yellow cake mix (I LIKE DUNCAN HINES)
1 4oz. instant vanilla pudding mix
4 large eggs
1/2 cup cream sherry
1/2 cup crisco oil
1/2 cup water
Combine all ingredients in mixer bowl. Beat at medium speed for 10 full minutes. Prepare pan:
Heavily butter a 12-cup Bundt pan. Sprinkle bottom of pan with 1 1/2 cups chopped pecans. Pour batter over pecans and bake in a 350* oven (center rack) for 50-55 min. Until well browned. Invert hot cake onto a serving platter and immediately pour sherry syrup over hot cake.
Sherry syrup:
1 cup sugar
1/4 cup water
1/2 cup cream sherry
1 stick butter
Combine all ingred. in a saucepan and bring to a boil. Reduce heat and simmer for 15 min.
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