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SHERRY CAKE WITH CUSTARD SAUCE Recipe

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This recipe for SHERRY CAKE WITH CUSTARD SAUCE, by , is from The WOODY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
KIM WOODY
Added: Wednesday, July 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 PKG. YELLOW CAKE MIX
1 (3.4 OZ.) INST ANT VANILLA PUDDING & PIE FILLING MIX
3/4 C. ORANGE JUICE
1/2 C. OIL
4 EGGS
CUSTARD SAUCE:
1 1/4 C. DAIRY EGGNOG
1 1/4 C. MILK
1 (3 OZ.) PKG. VANILLA PUDDING & PIE FILLING MIX
(NOT INSTANT)
1/4 C. ORANGE JUICE
TOPPING & GARNISH:
1 TBSP. POWDERED SUGAR
2 C. FRESH RASPBERRIES

Directions:
Directions:
HEAT OVEN TO 350. GENEROUSLY GREASE & FLOUR A BUNDT PAN. IN LARGE BOWL, COMBINE ALL CAKE INGREDIENTS; BEAT AT LOW SPEED UNTIL MOISTENED. BEAT 2 MINUTES ON HIGH SPEED. POUR BATTER INTO GREASED AND FLOURED PAN. BAKE AT 350 FOR 40-50 MINUTES OR UNTIL TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. COOL 15 MINUTES. REMOVE FROM PAN. COOL COMPLETELY. MEANWHILE IN MEDIUM SAUCEPAN, COMBINE EGGNOG, MILK AND REGULAR PUDDING; MIX UNTIL SMOOTH. COOK OVER MEDIUM HEAT UNTIL MIXTURE COMES TO A BOIL, STIRRING CONSTANTLY. REMOVE FROM HEAT; STIR IN 1/4 C. JUICE. PLACE PLASTIC WRAP DIRECTLY ON SURFACE OF PUDDING. REFRIGERATE 1 1/2 HOURS OR UNTIL COOL. PLACE CAKE ON SERVING PLATE. SIFT POWDERED SUGAR OVER TOP OF CAKE. FILL CENTER WITH RASPBERRIES. SERVE WITH CUSTARD SAUCE.

 

 

 

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