Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pack | White or yellow cake mix |
| 1 pack | (3 1/2 oz) instant vanilla pudding |
| ¾ cup | Oil |
| 1 cup | Confectioner's sugar |
| 1½ tablespoon | Margarine |
| ¾ cup | Sherry |
| ¾ tablespoon | Almond extract |
| 1 cup | Chopped nuts |
| 4 \N | Eggs |
| ½ teaspoon | Almond extract |
| 1 tablespoon | Sherry |
CAKE
ICING
I usually use a yellow cake mix, and pecans or walnuts, but it ought to be good with almonds too. The recipe I adapted it from used 2 Tbl. of poppyseeds instead of the nuts.
Cake:
Beat all ingredients together for 3 min. Pour into a greased bundt pan or 10 inch tube pan and bake at 350 F. 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 Tbl. confectioner's sugar with enough sherry to make a glaze.
Emily Epstein epsteine@...