Easy Whiskey Cake

By

Blogger Bree Hester of bakedbree.com 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.

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

View complete recipe

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

Preparation

Step 1

Heat oven to 350°F. Spray 9 (5x3-inch) loaf pans with cooking spray.

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.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven; place on cooling racks.

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.

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.

To reserved 1 1/2 cups icing, add 2 cups walnuts. Spoon walnut mixture over tops of cakes. Cool completely, 45 to 60 minutes.

View complete recipe