Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
1
box (3.4 oz) Jell-O™ white chocolate instant pudding & pie filling mix
1
cup half-and-half
1/2
cup vegetable oil
4
eggs
2
tablespoons bourbon
1/2
teaspoon ground nutmeg
1 1/2
cups powdered sugar
2
to 3 tablespoons half-and-half
1/4
teaspoon ground nutmeg
1/2
teaspoon vanilla
Preparation
Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
In small bowl, beat powdered sugar, 2 tablespoons of the half-and-half, 1/4 teaspoon nutmeg and the vanilla with spoon until well blended; continue adding half-and-half, 1/2 teaspoon at a time, until pourable. Pour over cake. Store loosely covered at room temperature.
