Easy Whiskey Cake

Easy Whiskey Cake

Blogger Bree Hester of Baked Bree shares an Easy Whiskey Cake recipe which is moist, flavorful and has just enough kick. This recipe is a family tradition that will soon become one of yours.

Prep Time

20

Minutes

Total Time

00

Minutes

Makes

9

cake

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
  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.
Makes 9 cake loaves
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.