1 pkg. yellow cake mix
1 sm. pkg. instant vanilla pudding
3/4 c. Wesson oil
3/4 c. dry sherry wine
4 eggs (or egg beaters, if on a low cholesterol diet)
1/2 tsp. nutmeg

Combine all ingredients; mix well. Beat with electric beater for 5 minutes at medium speed. Pour batter into greased and floured Bundt pan and bake at 350 degrees for 50-55 minutes or until done. Cool on cake rack for 10 minutes before removing from pan. Sprinkle with powdered sugar if desired. This cake stays fresh for days at a time.