1 box yellow cake mix
3 eggs
1/2 c. corn oil
1/2 c. water
1/2 c. cream sherry wine
1/2 c. chopped pecans

Preheat oven to 350 degrees.

Combine above ingredients, except pecans, in a bowl and beat with an electric mixer for 2 minutes. Grease a bundt pan with butter or spray it with Pam. pour the chopped pecans in the bottom of the bundt pan and pour in the cake mixture. Bake for about 30 to 40 minutes, checking after 30 minutes.

SAUCE FOR TOP:

Make while cake is baking. 1 c. sugar 1/4 c. water 1/4 c. cream sherry wine

Melt the butter in a small saucepan, add the sugar and water. Bring to a rolling boil until the butter melts. Remove from the heat and add 1/4 cup of sherry wine. As soon as the cake is removed from the oven, punch holes in it with an ice pick and use a tablespoon to pour half the sauce into the holes. Let the cake set for about 1 minute. Turn the cake onto a cake plate and punch ice pick holes in the top for the remaining sauce. Cover the cake until it is ready to serve.