Sherry Cake - cooking recipe

Ingredients

Cake
1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) box instant vanilla pudding
4 eggs
1/2 cup butter-flavored oil (or vegetable oil)
1 cup sherry wine
1 tablespoon butter flavoring
2 teaspoons nutmeg
Sugar mixture
2 teaspoons cinnamon
1/4 cup sugar
Glaze
1 1/4 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 teaspoon butter flavoring

Preparation

Grease and flour 10-inch bundt pan.
In large mixing bowl, combine cake mix, pudding mix, eggs, cooking oil, sherry, the 1 T butter flavoring and the nutmeg.
Blend at low speed till combined.
Beat at medium speed for 2 minutes.
Pour 1/3 cup batter into bundt pan.
Combine the sugar and cinnamon.
Sprinkle half of the sugar and cinnamon mixture over batter in pan.
Add another 1/3 of the cake batter in pan.
Sprinkle with remaining sugar and cinnamon mixture.
Top with remaining batter.
Bake at 350 degrees for 45-50 minutes.
Let cake cool in pan for about 15 minutes before placing on cake plate.
For glaze, mix together the confectioners' sugar, the vanilla, milk and butter flavoring until smooth.
Spoon over warm cake.