Easy Whiskey Cakes Recipe

Ingredients

2

                        boxes Betty Crocker™ Super Moist™ yellow cake mix

2

boxes (4-serving size each) vanilla instant pudding and pie filling mix

2

cups milk

1

cup vegetable oil

1/4

cup whiskey

8

eggs

2

cups chopped walnuts

1/2

cup butter, melted

1 1/2

cups whiskey

1

box (1 lb) powdered sugar (4 cups)

2

cups chopped walnuts

Preparation

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. Place pans 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 bowl, reserve 1 1/2 cups icing; set aside. With bamboo skewer, poke holes in tops of cakes. Pour some of remaining icing over cakes; let soak in 1 minute. Repeat until all icing has soaked into cakes. Cool completely, 45 to 60 minutes.

To reserved 1 1/2 cups icing, add 2 cups walnuts. Spoon walnut mixture over tops of cakes. Cakes can be frozen, tightly wrapped.

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