Friday, September 28, 2012
Chocolate Sherry Cake
1 box chocolate cake mix (yellow cake mix)
1/2 C oil
1 small package instant chocolate pudding
1 C water
1/2 C chopped walnuts (optional)
1/2 C chocolate chips
2/3 C dry sherry (white rum)
Oil and flour the bunt cake pan
Sprinkle nuts and chocolate chips over the bottom of the pan
Mix all ingredients for the cake until smooth. Pour into prepared pan. Bake 1 hour or until cake tester comes out clean
Glaze: Combine all ingredients in a small sauce pan. Simmer 2-3 minutes.
Pour the hot glaze over the cake as soon as it comes out of the oven. It seems like a lot of liquid but it will soak up. Allow cake to cool for 20 to 30 minutes before inverting the cake onto a plate.