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Easy Whiskey Cake

 20 Ratings
21 Comments
  • Prep Time 20 min
  • Total Time 0 min
  • Servings 9

DUPLICATE RECIPE

Bree Hester Recipe by Bree Hester
November 27, 2012

Ingredients

Cakes

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

Icing

1/2
cup butter, melted
1 1/2
cups whiskey
4
cups powdered sugar
2
cups chopped walnuts

Directions

  • 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.

Expert Tips

These cakes freeze beautifully. Wrap them securely in plastic wrap and keep them on hand for last-minute holiday gifts.

You can also bake these cakes in large loaf pans. Adjust the baking time accordingly.

Nutrition Information

No nutrition information available for this recipe.

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