Booze Cake (Gluten-Free)

This recipe comes to us from Ann Sokolowski.

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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.