1 (2 layer size) pkg. yellow cake mix
1 pkg. instant vanilla pudding mix
4 eggs
3/4 c. cooking oil
3/4 c. cream sherry
1 tbsp. butter flavoring
2 tsp. nutmeg
1/4 c. sugar
1 tsp. ground cinnamon

In large bowl, combine cake mix, pudding mix, eggs, cooking oil, sherry, butter flavoring and nutmeg. Blend at low speed of electric mixer until combined. Beat at medium speed for 2 minutes. Pour 1/3 of the batter into a well-greased and floured 10-inch fluted tube pan. Combine the sugar and cinnamon. Sprinkle half the sugar mixture over batter in pan. Add another 1/3 of the batter and sprinkle with remaining sugar mixture. Top with remaining batter. Bake in 350 degree oven for 45 to 50 minutes. Let cake cool in pan 10 minutes, remove and cool on wire rack. To make icing, stir together 1 cup of sifted powdered sugar, 1/4 teaspoon vanilla, 1/4 teaspoon butter flavoring, and enough milk to make of drizzling consistency (about 1 1/2 tablespoons). Using a spoon, drizzle the icing over the cake. For easier clean-up, place the cake on a wire rack set on a sheet of waxed paper.