Ingredients

1 package white or yellow cake mix
1 package (3 1/2 ounce) instant vanilla pudding
3/4 C. oil
3/4 C. sherry
3/4 Tbsp. almond extract
1 C. chopped nuts
4 eggs
Icing:
1 C. confectioner’s sugar
1-1/2 Tbsp. margarine
1/2 tsp. almond extract
1 Tbsp. sherry

Cooking Instructions

Beat all ingredients together for 3 min. Pour into a greased bundt pan or 10 inch tube pan and bake at 350 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 Tbls. confectioner’s sugar with enough sherry to make a glaze.
 
 
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