This recipe comes to us from Ann Sokolowski.

Preheat oven to 350F.

Coat bundt pan or angel food cake pan with either Crisco or butter (do not use Pam, as it will burn and stick).

1 package gluten-free chocolate cake mix [for two layers]
1 package chocolate Jello or Royal instant pudding
4 eggs
¾ cup vegetable oil or butter, melted and cooled
¾ cup sherry [or amaretto or rum]

Combine all ingredients. Beat with paddle attachment of mixer for about
2 min until smooth and well blended.

Pour into prepared pan. Bake for 30-35 min or until tests done.[watch carefully because it can burn easily ]. Let cool in pan ten min then turn out on rack to cool completely.

Warning: the aroma of this cake is not to be believed. People walk past your house sniffing and drooling.

You can use yellow cake mix & vanilla pudding if you dont like chocolate.

As always, Celiac.com welcomes your comments (see below).