1 - 3 oz. pkg. strawberry jello
1/2 c. boiling water or 1/2 C. boiling sherry or 1/4 cup of each
1 pkg. strawberry cake mix
3/4 c. cooking oil
4 eggs
4 tbsp. sherry

Glaze:

confectioners' sugar
sherry (NOTE: use straight sherry rather than dry, pale, cream, cocktail or cooking sherry)

Grease and flour a tube cake pan. Preheat oven to 350°F. Dissolve jello in boiling water (or sherry) and set aside. In a large bowl, combine cake mix and cooking oil. Add eggs one at a time, beating lightly after each addition. Add jello, 4 Tbsp. sherry and pinch of salt. Beat 3 minutes and pour into prepared cake pan.

Bake at 350°F for 45 minutes. Meanwhile, make the glaze by mixing the confectioners' sugar and enough sherry to make at least 3/4 cup. It should be the consistency of oil and vinegar dressing. When the cake is done, pour the glaze over the hot cake while it's still in the pan. Leave the cake in the pan for 4 to 6 hours. Remove from pan and invert again so the glaze is on the top. (Use a knife around edges to loosen before removing.

HINT: When mixing glaze, start with 3/4 cup of confectioners' sugar and add sherry and more sugar alternately until it's the right consistency.