Easy Whiskey Cake

 

2

boxes Betty Crocker® SuperMoist® yellow cake mix

2

boxes (4-serving size) vanilla instant pudding and pie filling mix

2

cups milk

1

cup vegetable oil

1/4

cup whiskey

8

eggs

2

cups chopped walnuts

1/2

cup butter, melted

1 1/2

cups whiskey

4

cups powdered sugar

2

cups chopped walnuts

• 1 Heat oven to 350°F. Spray 9 (5x3-inch) loaf pans with cooking spray.
• 2 In large bowl, beat cake mix, pudding mix, milk, oil, 1/4 cup whiskey and the eggs with electric mixer on medium speed 5 minutes. Add 2 cups walnuts; beat 1 minute (batter will be very thick). Divide batter evenly among pans.
• 3 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven; place on cooling racks.
• 4 While cakes are still warm, in another large bowl, beat melted butter, 1 1/2 cups whiskey and the powdered sugar with whisk until smooth. In small bowl, reserve 1 1/2 cups icing for in small bowl; set aside.
• 5 With bamboo skewer, poke holes in each cake. Pour some of remaining icing over tops of cakes; let soak in 1 minute. Repeat until all icing has soaked into cakes.
• 6 To reserved 1 1/2 cups icing, add 2 cups walnuts. Spoon walnut mixture over tops of cakes. Cool completely, 45 to 60 minutes.