Cream Sherry Coffee Cake

Judy Krehbiel
Palos Verdes, California

Cream Sherry Coffee Cake

1 box yellow cake mix
1 small pkg. vanilla instant pudding
3 T. water
4 eggs
¾ c. oil
¾ c. cream sherry
1 c. chopped nuts (walnuts or pecans)
2 T. cinnamon
1 c. sugar

Grease a 9 x 13 inch pan (Option: a Bundt pan).  Preheat oven to 350 degrees. Mix the following ingredients according to directions on cake mix: yellow cake mix, pudding mix, water, eggs, oil, cream sherry. In another bowl mix topping ingredients: nuts, cinnamon, sugar.  Put half of the cake mixture in prepared pan; sprinkle half of the topping over it. Then add the other half of cake mixture and the remaining topping sprinkled on top. Bake at 350 degrees for 35 minutes (longer for Bundt pan). This cake just gets better with time, so plan to make a day ahead.  Do not use a shallow pan, as this cake really rises.

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