½ cup chopped nuts
1 package (18 ¾ oz.) yellow cake mix
1 package (3 ¾ oz) vanilla instant pudding
4 eggs
½ cup veggie oil
½ cup cold water
½ cup TAYLOR New York State Cream Sherry
Generously grease and flour 12-cup Bundt pan. Sprinkle half the nuts in bottom of prepared pan. Combine cake mix, pudding, eggs, veggie oil, water and Taylor New York State Cream Sherry in large bowl. Beat 2 minutes at high speed. Pour into pan. Sprinkle with remaining ¼-cup nuts. Bake in preheated 325 F over 50-60 minutes or until cakes tests done. Remove from oven and drizzle glaze* slowly over cake. Allow to set in pan 35-40 minutes before turning out. Approx. 12 servings.
Glaze
½ cup (one stick) butter or margarine
¾ cup granulated sugar
½ cup Taylor New York State Cream Sherry
Combine butter, sugar and Sherry in saucepan. Bring to boil. Boil hard for 1 minute. Remove from heat.
Posted on November 26th, 2008 | category: Recipe
