"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Whiskey Cake Recipe

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This recipe for Whiskey Cake, by , is from Cooking While Drinking Wine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brooke Bennett
Added: Saturday, March 31, 2007


1 box of Duncan Hines white cake mix (without pudding)
1 small package of vanilla instant pudding (3 oz.)
1 ounce of whiskey
4 eggs
1 c. milk
1/2 c. oil (canola)
1 c. finely chopped pecans
2 tsp. flour
1/2 lb. butter
3/4 c. sugar
1/3 c. wiskey

Preheat oven to 325
Mix cake mix, pudding, whiskey, and eggs.
Beat in milk and oil.
Toss nuts with 2 tsp. of flour
Fold into cake mixture
Pour into greased and floured 10 inch tube pan.
Bake at 325 for 55-60 min.
Leave in pan while making glaze.
Heat all 3 ingredients until bubbly.
Pour over hot cake.
Let the cake sit for 2 hours in the pan.
Plate and then put in the Fridge for 24 hours. Sprinke with powdered sugar before serving.

Personal Notes:
Personal Notes:
Mark's favorite cake. Great around the holidays.




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