| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | 10 | Servings | ||
INGREDIENTS
| 1 | Box; (18.5-ounce) yellow cake mix (no pudding added) | |
| 1 | Box; (3.4-ounce) instant vanilla pudding | |
| 4 | Eggs | |
| 1/2 | c | Oil |
| 1 | c | Milk |
| 3 | tb | Whiskey |
| 1 | c | Walnuts; chopped |
| 1/2 | c | Raisins |
| 1/2 | c | (1 stick) unsalted butter |
| 1 | c | Sugar |
| 1/2 | c | Whiskey |
INSTRUCTIONS
FOR THE CAKE FOR THE TOPPING December 18, 1996 >From Jo Heringslack, Wauconda 1. To prepare cake: In a large mixing bowl, stir together cake mix and pudding. Add eggs, oil, milk, 3 tablespoons whiskey and the walnuts and raisins. Beat with an electric mixer at medium speed for 3 minutes. 2. Pour batter into a well-greased, 10-inch tube pan. Bake in a preheated 350-degree oven until a wooden toothpick inserted in the center of the cake comes out clean, about 50 to 60 minutes. 3. Meanwhile, make the topping: Melt butter in a small saucepan over medium heat. Stir in sugar and whiskey. Bring to a boil. Lower heat and simmer, stirring, until sugar dissolves and mixture thickens slightly, about 7 minutes. 4. Remove cake pan from oven and set it on a wire rack. With a fork, poke several holes in the top of the cake. Spoon half of the topping over the cake, letting it soak in. Let cake cool completely in pan, about 1 hour. 5. Run a knife around the edges of the cake and turn it out onto a serving plate. Brush top and sides of cake with remaining syrup and serve. Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 06, 1998
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