2
boxes (4-serving size each) 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
1
box (1 lb) powdered sugar (4 cups)
2
cups chopped walnuts
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Steps
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. Place pans 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 bowl, reserve 1 1/2 cups icing; set aside. With bamboo skewer, poke holes in tops of cakes. Pour some of remaining icing over cakes; let soak in 1 minute. Repeat until all icing has soaked into cakes. Cool completely, 45 to 60 minutes.
5
To reserved 1 1/2 cups icing, add 2 cups walnuts. Spoon walnut mixture over tops of cakes. Cakes can be frozen, tightly wrapped.
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Nutrition Facts are not available for this recipe
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