Whiskey Cake
Yield
1 cakePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | box |
cake mix, yellow
|
*
|
| 1 | cup |
milk
|
|
| 1 | box |
instant pudding mix, vanilla
|
*
|
| 1 ½ | ounces |
whiskey
|
|
| 4 | large |
eggs
|
|
| 1 | cup |
walnuts
|
|
| Topping | |||
| ½ | cup |
butter
|
|
| ½ | cup |
whiskey
|
* |
| 1 | cup |
brown sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | box |
cake mix, yellow
|
*
|
| 237 | ml |
milk
|
|
| 1 | box |
instant pudding mix, vanilla
|
*
|
| 43.3 | ml/g |
whiskey
|
|
| 4 | large |
eggs
|
|
| 237 | ml |
walnuts
|
|
| Topping | |||
| 118 | ml |
butter
|
|
| 118 | ml |
whiskey
|
* |
| 237 | ml |
brown sugar
|
*
|
Directions
Combine all ingredients. mix 3 minutes.
Pour into a well-greased tube pan.
Bake at 350℉ (180℃) for 50 to 60 minutes.
While cake is baking make topping.
Melt butter.
Add sugar and whiskey. Cook until sugar is dissolved and of syrup texture.
After removing cake from oven, poke holes (with a fork) in the top(leave cake in pan while doing this)/ Pour some of the syrup mixture over cake.
Let cake sit in pan 15 to 20 minutes. Remove cake from pan and brush remaining syrup on sides and top of cake.
