Sherry Bundt Cake

18-1/4  ounces		yellow cake mix
4		eggs
3/4  cup		vegetable oil
3/4  cup		cream sherry
1  teaspoon		ground nutmeg
3-1/2  ounces		instant vanilla pudding mix
1/2  cup		white sugar
1  tablespoon		ground cinnamon
1  tablespoon		unsweetened cocoa powder

Tip: For nutritional information on all the ingredients in Sherry Bundt Cake just click on each ingredient name. Then adjust the serving size for any Sherry Bundt Cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350 F. Oil the sides & bottom of a 10" bundt cake pan
In small bowl, mix cinnamon, sugar & cocoa. "Flour" the sides & bottom of the pan w/ the mixture, tap out excess back into cinnamon mix.
In lg. bowl, combine cake mix, eggs, oil, sherry, nutmeg & pudding mix
Beat until well blended. Pour half of batter into bundt pan, sprinkle w/ half of cinnamon sugar,cover w/ remaining batter & top w/ remaining cinnamon mixture.
Bake at 350 F for 45 minutes or until toothpick comes out clean. Cool in pan for 10 minutes, then turn out onto wire rack.