| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cake | 12 | Servings | |
INGREDIENTS
| 1 | pk | White or yellow cake mix |
| 1 | pk | (3.5-oz) instant vanilla pudding |
| 3/4 | c | Oil |
| 3/4 | c | Sherry |
| 3/4 | tb | Almond extract |
| 1 | c | Chopped nuts |
| 4 | Eggs | |
| 1 | c | Confectioner's sugar |
| 1 1/2 | tb | Margerine |
| 1/2 | ts | Almond extract |
| 1 | tb | Sherry (up to) |
| 8 | tb | Confectioner's sugar |
| Enough sherry to make a glaze |
INSTRUCTIONS
CAKE ICING ALTERNATE ICING 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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