Ingredients
2
tablespoons instant espresso coffee powder or granules
2
tablespoons Irish whiskey
1
box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1/2
cup unsalted butter, softened
3
eggs
2/3
cup water
1/4
cup Irish whiskey
1/4
cup Irish whiskey
3/4
cup sugar
1/4
cup water
1/4
cup unsalted butter, cut into pieces
Preparation
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.
