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Grains, Eggs Cake 12 Servings

INGREDIENTS

1 White or yellow cake mix
1 3.5-oz instant vanilla
pudding
3/4 c Oil
3/4 c Sherry
3/4 T Almond extract
1 c Chopped nuts
4 Eggs
1 c Confectioner's sugar
1 1/2 T Margerine
1/2 t Almond extract
1 T Sherry
6 up to
8 T Confectioner's sugar
Enough sherry to make a
glaze

INSTRUCTIONS

From: epsteine@spot.Colorado.EDU (Emily Epstein)  Date: Thu, 5 May 1994
01:59:12 GMT This isn't from any particular  brand, but here's a sherry
cake I've always had good luck with. I  usually use a yellow cake mix,
and pecans or walnuts, but it ought to  be good with almonds too. The
recipe I adapted it from used 2 Tbl. of  poppyseeds instead of the
nuts. I hope you like it.  Cake: Beat all ingredients together for 3
min. Pour into a greased  bundt pan or 10 inch tube pan and bake at 350
F. for 45 minutes.  Allow to rest for 10-15 min., then turn out of pan
and cool.  Icing: Combine ingredients in a double boiler, and stir over
hot  water for 10-15 minutes. Thin with water or thicken with
confectioner's sugar as needed. Drizzle icing over the cake, and
sprinkle with sliced almonds before it hardens.  Alternate icing: Heat
6-8 Tbl. confectioner's sugar with enough  sherry to make a glaze.
REC.FOOD.RECIPES ARCHIVES  /CAKES  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 288
Calories From Fat: 192
Total Fat: 21.9g
Cholesterol: 62mg
Sodium: 1233.8mg
Potassium: 278.3mg
Carbohydrates: 11.6g
Fiber: 1.3g
Sugar: 8.3g
Protein: 7.9g


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