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    You are in: Home / Recipes / Cream Sherry Cake Recipe
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    Cream Sherry Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Lighthouse Rita's Note:

    This cake is extremely moist and has the most wonderful taste. The recipe calls for a butter cake mix, I used a vanilla cake mix. Instead of adding a box of pudding, I bought the cake mix with pudding and decreased the water to 1/4 cup. I got this recipe from a friend in my line-dance club.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Spray bundt pan with oil.
    2. 2
      Sprinkle nuts on bottom of pan.
    3. 3
      Mix all ingredients (except for topping) with electric beater for 2 minutes.
    4. 4
      Pour over nuts.
    5. 5
      Bake at 325 for 45 to 50 minutes.
    6. 6
      Make glaze right before cake comes out of the oven.
    7. 7
      Put glaze ingredients in small pan on stove until it boils.
    8. 8
      Boil for two minutes.
    9. 9
      As soon as cake comes out of oven pour glaze over it.
    10. 10
      Leave cake in pan for 15 minutes and then take out of pan.
    11. 11
      Sprinkle with powered sugar if desired.

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    Ratings & Reviews:

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    Nutritional Facts for Cream Sherry Cake

    Serving Size: 1 (91 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 522.9
     
    Calories from Fat 231
    44%
    Total Fat 25.6 g
    39%
    Saturated Fat 7.5 g
    37%
    Cholesterol 83.2 mg
    27%
    Sodium 583.8 mg
    24%
    Total Carbohydrate 66.4 g
    22%
    Dietary Fiber 0.7 g
    3%
    Sugars 50.0 g
    200%
    Protein 4.4 g
    8%

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