1 pkg. white or yellow cake mix
1 (3 oz.) pkg. raspberry Jello
1/4 c. sherry
1/2 c. oil
4 eggs

SHERRY GLAZE:

1/3 c. sherry
2 c. 10X sugar
2 tbsp. butter

Mix all ingredients for cake and beat 3 minutes. Pour into 10 inch tube pan, well greased. When cool, ice with sherry glaze.

Glaze: Heat sherry and butter until butter melts. Add 10X sugar gradually and dribble over cake.