Sherry Bundt Cake

Name: Sherry Bundt Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 177 milliliters cream sherry; 4 eggs; 1 Tbsp ground cinnamon; 1 teaspoon ground nutmeg; 99 grams package instant vanilla pudding mix; 1 Tbsp unsweetened cocoa powder; 177 milliliters vegetable oil; 118 milliliters white sugar; 517 grams package yellow cake mix

Sherry Bundt Cake might be a good recipe to expand your dessert repertoire. One portion of this dish contains approximately 4g of protein, 20g of fat, and a total of 452 calories. This recipe serves 10. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have vegetable oil, eggs, cake mix, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free diet.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Oil the sides and bottom of a 10 inch Bundt cake pan. In a small bowl, mix cinnamon, sugar and cocoa. "Flour" the sides and bottom of the pan with the mixture, tap out the excess back into the cinnamon mixture.

Ingredients you will need

Cinnamon

Cocoa Powder

All Purpose Flour

Sugar

Cooking Oil

Equipment you will use

Kugelhopf Pan

Bowl

Oven

In a large bowl, combine the cake mix, eggs, oil, sherry, nutmeg and pudding mix. Beat until well blended.

Ingredients you will need

Cake Mix

Nutmeg

Sherry

Egg

Cooking Oil

Equipment you will use

Bowl

Pour half of the batter into the Bundt pan, sprinkle with half of the cinnamon sugar, cover with the remaining batter and finally, top with remaining cinnamon mixture.

Ingredients you will need

Cinnamon Sugar

Cinnamon

Equipment you will use

Kugelhopf Pan

Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.

Equipment you will use

Toothpicks