My mom and I are ridiculously addicted to cake mix recipes. Not actualy recipes for cake mix (but that’s in interesting thought, isn’t it?), I should clarify, but recipes with a primary ingredient of some sort of cake mix. This may come as a shock, knowing that I’m a passionate baker and thumb my nose at most things that aren’t “from scratch”. But even I cannot deny the merits of cake mix. It’s stood the test of time, simplifies life, and honestly, it tastes really good. Why do you think there are so many cake mix flavored products now, like Cake Mix ice cream. Am I the only one who can admit to eating cake mix on a desperate sugar binge? Good stuff, right?
So, when I came across this recipe in a newsletter from one of our favorite wineries, I had to try it. Of course, this might be because we already had this dessert sherry in our wine collection, but either way, it sounded good and ingredient #1 was cake mix.
I whipped it up tonight while the hubby was away playing basketball. Verdict? Mmmmm. If you’re drinking it, or eating it, dessert wine is so yummy. I realize you may not be fortunate enough to have this particular wine on your shelf or in your pantry, and any dessert wine or dessert sherry will do, though I highly recommend Rotta’s. Their wine is incredible and this dessert sherry is like liquid gold.
Rotta Black Monukka Sherry Cake
1 package yellow cake mix
1 (3.4 oz.) package instant vanilla pudding mix
3/4 cup cooking oil
3/4 cup Rotta Black Monukka Dessert Sherry (or other rich dessert sherry)
1 teaspoon vanilla
1 teaspoon nutmeg
Preheat oven to 350 degrees. Place all ingredients in a large bowl and beat with with a mixer, 3 to 5 minutes, until thick and well mixed. Pour into a greased and floured Bundt pan. Bake at 350 degrees for 35 to 40 minutes, until lightly golden and a pick inserted into the middle comes out clean. Remove and cool a few minutes before inverting onto a serving dish or cake plate.
1/3 cup butter
1/3 cup half and half or cream
1 cup powdered sugar
2-3 tablespoons Rotta Black Monukka Dessert Sherry
Heat butter and half and half (or cream) in a saucepan over medium heat. Add powdered sugar and stir until smooth and creamy (about 5 to 10 minutes). Remove from heat and stir in the dessert sherry. Drizzle half of glaze over hot cake. Wait until cake and glaze are cooler and drizzle the cooled (slightly thicker) glaze over cake again, or drizzle a bit more over each slice before serving (you will have plenty).