Boozy Irish Whiskey Cake

By winefoot

Ingredients

• Cakes
• 2 2
• tablespoons instant espresso coffee powder or granules
• 2 2
• tablespoons Irish whiskey
• 1 1
• box Betty Crocker SuperMoist butter recipe yellow cake mix
• 1/2 1/2
• cup unsalted butter, softened
• 3 3
• eggs
• 2/3 2/3
• cup water
• 1/4 1/4
• cup Irish whiskey
• Irish Whiskey Butter Sauce
• 1/4 1/4
• cup Irish whiskey
• 3/4 3/4
• cup sugar
• 1/4 1/4
• cup water
• 1/4 1/4
• cup unsalted butter, cut into pieces

Details

Servings 1
Adapted from yummly.com

Preparation

Step 1

Heat oven to 350°F. Spray 12 mini fluted tube cake pans with cooking spray.
In small microwavable bowl, stir coffee powder and 2 tablespoons whiskey with whisk until combined. Microwave on High about 10 seconds or just until warm; set aside.
In large bowl, beat cake mix, 1/2 cup butter, the eggs, 2/3 cup water and 1/4 cup whiskey with electric mixer on low speed 30 seconds. Add coffee mixture. Beat on medium speed 2 minutes. Divide batter evenly among cake pans.
Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
In small heavy saucepan, mix sauce ingredients. Cook over low heat, stirring constantly, until sugar is dissolved and butter is melted.
To serve, place cakes on dessert plates; drizzle with sauce.