BevMo's Wine Cake

Here is a simple but yummy recipe from the Cargo Vault! This time it's compliments of my Mom, Beverly-aka BevMo. It's a delicious yellow cake with an adult beverage twist!


BevMo's Infamous Wine Cake

Fine fixins:
1 box yellow cake mix
1 large box of vanilla pudding mix
4 large eggs
3/4 cup cooking sherry wine (usually found near the vinegar at the store)
3/4 cup cooking oil
1/2 teaspoon nutmeg
Small details:
Preheat oven to 350
Grease a 10in bunt pan with butter/margarine and sprinkle with all purpose flower so its "Non stick."

Directions:

Add cake mix, pudding mix, and nutmeg in large mixing bowl, followed by the rest of the wet ingredients. Mix on low to medium until the batter is creamy-not lumpy!
Pour cake batter into greased bunt pan and place in oven for 45-50 minutes (aka my oven 60!) Set the timer and stick a fork or toothpick in it at 45 mins to see if it's cooked all the way through.


When it's a yummy golden brown color and fully cooked, remove from oven and let it cool for 40-60 minutes, depending on how much time u have! (The longer the better)

Once cooled, give the edges a little swirl with a knife to make sure its not stuck to the pan, then flip the bunt cake over on to your serving dish, sprinkle with powdered sugar and ENJOY!!!
Note: If the cake is not cool enough you run the risk of it not popping out of the bunt pan smoothly- AND the powdered sugar will melt.