Mom's "Wine" Cake Made Right

What you need:

1 box vegan yellow cake mix (I used Duncan Hines, check ingredients)
1 box Jello Vanilla Instant Pudding
3/4 cup dry sherry
3/4 cup vegetable oil
Egg Replacer equal to 4 eggs (I use 2 tablespoon Ener-g Egg Replacer + 1/2 cup warm water)

What you do:

1. Pre-heat oven to 350 degrees F (if using a convection oven pre-heat to 325)
2. Put all the ingredients in a mixer and mix on medium/low speed for 5 min. (I make sure to have the egg replacer ready to go before adding the wet ingredients to the dry)
3. Pour into a greased bunt pan (batter will be thick) and back for 45 min (if using a convection oven bake ~ 50 min)
If you are counting calories this is a bit high but as one of my favorites growing up I had to try and make it vegan. I remember mom would add poppy seeds to it sometimes and I loved it. It's great with fresh strawberries topped with vegan whipped cream. Once cooled it freezes well and is great to pop into lunches on the go :) I hope you enjoy it as much as I did growing up.

Preparation Time:

10 minutes

Cooking Time:

Servings:

Recipe Category:

Cakes