ELEGANT WINE CAKE

"This cake doesn't need to be frosted. It is moist and is like a pound cake."

1 (18 1/2 ounce) package Duncan Hines yellow cake mix
3/4 cup sherry
1/2 cup canola oil
4 eggs (room temperature)
1 small box French vanilla instant pudding
1 cup chopped walnuts (1/2 cup for topping and 1/2 cup for batter)

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Blend all ingredients in large bowl, adding one egg at a time. Beat at medium speed for 2 minutes. Fold in 1/2 cup nuts and pour into prepared pan. Top with the remaining 1/2 cup of nuts.

Bake for 50 to 60 minutes. Cool for 25 minutes and remove from pan.

Source: Tour of E-Z Cakes by The Decatur Women's Chamber of Commerce