Southern Comfort Cake

By kdet

This cake makes quite a few cakes depending on what size loaf pan you use. I give these as gifts and I buy disposable paper loaf pans (I have used foil pans also) to bake them in. I can usually get 6 loafs from one recipe. I fill the loafs about halfway up, I want there to be some room to catch the walnut topping and it makes them easier to package.

Ingredients

• Frosting:
• 2 boxes vanilla pudding mix (I use the small box)
• 8 eggs
• 1 cup vegetable oil
• 2 cups milk
• 1/4 cup Southern Comfort
• 2 cups chopped walnuts
• 1/2 cup melted butter
• 1 1/2 cups Southern Comfort
• 4 cups powdered sugar
• 2 cups chopped walnuts

Preparation

Step 1

Add everything except the walnuts to the bowl of a stand mixer.
Beat for 5 minutes.
Add walnuts and beat for another minute
The batter will be very thick.

Pour the batter into pans that have been sprayed with cooking spray. If you use these paper pans, they are ready to go, no spray required. Fill the pans halfway up.

Bake in a preheated 350 degree oven. They usually take about 35 to 40 minutes, but it really depends on the size of your loaf pans. When a toothpick comes out clean they are ready to come out.

While the cakes are still warm, start the frosting. Melt the butter in a large bowl. Add the Southern Comfort and powdered sugar.

Whisk until the mixture is smooth. Reserve 1 1/2 cups of the frosting. Put in a another bowl.

Poke holes all over the cakes.
Pour the frosting over the top of the cakes. I pour some over the top, spread it out and let it soak in. I repeat this until all of the frosting is gone. Cool the cakes.

Add the walnuts to the reserved frosting. Spoon the walnut mixture over the tops of the cakes.

This cake tastes better as it sits. It tastes amazing right out of the oven, but it is even better after it had a chance to soak up all of the whiskey.

Read more: http://bakedbree.com/pattys-whiskey-cake#ixzz1Jo0j6eUf