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: Click on the ingredient links to learn the nutritional information for all the Sherry Bundt Cake ingredients. The serving size for any ingredient in Sherry Bundt Cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.