1 pkg. yellow cake mix
4 eggs
1 sm. pkg. instant vanilla pudding mix
3/4 c. cream sherry
3/4 c. oil
1 tbsp. nutmeg

TOPPING:

2 c. sifted powdered sugar
1/2 c. cream sherry

Mix all ingredients in bowl with electric mixer until blended. Pour into greased and floured Bundt pan. Bake at 350 degrees for 45-50 minutes. Cool out of pan. Poke cake with long fork. Pour over cake the sugar and sherry mixture, making sure to cover all of cake. Make cake 1 day in advance and keep in refrigerator. Serve cold and slice thin.