Boozy Irish Whiskey Cakes

 

2

tablespoons instant espresso coffee powder or granules

2

tablespoons Irish whiskey

1

box Betty Crocker® SuperMoist® butter recipe yellow cake mix

1/2

cup unsalted butter, softened

3

eggs

2/3

cup water

1/4

cup Irish whiskey

1/4

cup Irish whiskey

3/4

cup sugar

1/4

cup water

1/4

cup unsalted butter, cut into pieces

• 1 Heat oven to 350°F. Spray 12 mini fluted tube cake pans with cooking spray.
• 2 In small microwavable bowl, stir coffee powder and 2 tablespoons whiskey with whisk until combined. Microwave on High about 10 seconds or just until warm; set aside.
• 3 In large bowl, beat cake mix, 1/2 cup butter, the eggs, 2/3 cup water and 1/4 cup whiskey with electric mixer on low speed 30 seconds. Add coffee mixture. Beat on medium speed 2 minutes. Divide batter evenly among cake pans.
• 4 Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
• 5 In small heavy saucepan, mix sauce ingredients. Cook over low heat, stirring constantly, until sugar is dissolved and butter is melted.
• 6 To serve, place cakes on dessert plates; drizzle with sauce.