| 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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