| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake | 12 | Servings | |
INGREDIENTS
| 1 | pk | Yellow or white cake mix |
| 1 | pk | Instant vanilla pudding |
| 4 | Eggs | |
| 1/2 | c | Cooking oil |
| 3/4 | c | Sherry or muscatel wine |
| 1 | ts | Freshly grated nutmeg |
INSTRUCTIONS
Combine all ingredients and mix well with a mixer, beating for 5 minutes on medium speed. Pour into a greased and floured bundt or tube pan. Bake at 350 degrees for 45 to 55 minutes. Cool in pan 20 minutes; turn out. Sometimes I use lemon instant pudding in place of vanilla and add 1/2 teaspoon cinnamon. Note: Good warm. Does not need frosting or glazing. Freezes well. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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