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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 18 |
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This cake is extremely moist and has the most wonderful taste. The recipe calls for a butter cake mix, I used a vanilla cake mix. Instead of adding a box of pudding, I bought the cake mix with pudding and decreased the water to 1/4 cup. I got this recipe from a friend in my line-dance club. Ingredients:
1 butter recipe cake mix (i use a vanilla cake mix) |
1/2 cup vegetable oil |
1/2 cup cream sherry |
1/2 cup water |
1 (6 ounce) package instant vanilla pudding |
1/3 cup chopped pecans or 1/3 cup walnuts |
4 eggs |
glaze |
1/2 cup butter |
1/4 cup cream sherry |
1 cup sugar |
Directions:
1. Spray bundt pan with oil.
2. Sprinkle nuts on bottom of pan.
3. Mix all ingredients (except for topping) with electric beater for 2 minutes.
4. Pour over nuts.
5. Bake at 325 for 45 to 50 minutes.
6. Make glaze right before cake comes out of the oven.
7. Put glaze ingredients in small pan on stove until it boils.
8. Boil for two minutes.
9. As soon as cake comes out of oven pour glaze over it.
10. Leave cake in pan for 15 minutes and then take out of pan.
11. Sprinkle with powered sugar if desired.
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