Also, there's a mystery about this cake. For some reason, it always tastes better if someone else makes it for you.
Cinnamon Wine Cake
1 package yellow cake mix
1 small package vanilla pudding
¾ cup oil
8 oz sour cream
1/3 cup dry sherry
1/3 cup sugar plus 1 teaspoon cinnamon
Beat all ingredients, except sugar and cinnamon, for five minutes. Pour half of batter into a bundt pan. In a small bowl, mix sugar and cinnamon, sprinkle half of sugar mixture on the batter in the pan: then add the other half of the batter to the pan. Sprinkle the remaining sugar mixture on top.
1. Do not use the large box of pudding, the cake will never set up. You don't want an unintentional cream filled cake. Similarly, choose the yellow cake mix without pudding in the mix.
2. Walnuts or pecans do not go well in this cake. Never mess with tradition.
3. This cake lasts for days, and is best after sitting a day or two.
4. Unfamiliar folk are surprisingly intrigued (and sometimes judgmental) with the cake after hearing "wine" in the name.
In other news, besides being obsessed with taking better food photographs and being frustrated with photoshop, I seem to be addicted to making these super cute reversible aprons. Send in your orders, I may or may not take them seriously!