Sherry Cake and Custard Sauce

Looking for a lavish dessert? Then bake this sherry cake topped with custard sauce and garnished with raspberries – a delightful treat for a crowd.

  • prep time 30 min
  • total time 2 hr 0 min
  • ingredients 12
  • servings 16

Ingredients

Cake

1
pkg.yellow cake mix
1
(3.4-oz.) pkg. instant vanilla pudding and pie filling mix
3/4
cup dry sherry or orange juice
1/2
cup oil
4
eggs

Custard Sauce

1 1/4
cups dairy eggnog (not canned)
1 1/4
cups milk
1
(3-oz.) pkg. vanilla pudding and pie filling mix (not instant)
1/4
cup dry sherry or orange juice

Topping and Garnish

1
tablespoon powdered sugar
1
pint (2 cups) fresh raspberries
2
sprigs fresh mint leaves
  • 1 Heat oven to 350°F. Generously grease and flour 12-cup Bundt® pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour batter into greased and floured pan.
  • 2 Bake at 350°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
  • 3 Meanwhile, in medium saucepan, combine eggnog, milk and regular pudding mix; with wire whisk, mix until smooth. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat; stir in 1/4 cup sherry. Place plastic wrap directly on surface of pudding; refrigerate 1 1/2 hours or until cool.
  • 4 Place cake on serving plate. Sift powdered sugar over top of cake. Fill center with raspberries; garnish with mint leaves.
  • 5 To serve, cut cake into thin slices; place on individual serving plates. Spoon sauce over cake; top with raspberries. Refrigerate any leftover custard sauce.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    310
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    13g
    13%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    490mg
    490%;
    Total Carbohydrate
    44g
    44%
    (Dietary Fiber
    2g
    2%
      Sugars
    30g
    30%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    6%;
    Calcium
    6%;
    Iron
    6%;
    Exchanges:
    2 Starch; 1 Fruit; 3 Other Carbohydrate; 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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