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Whiskey Cake Recipe

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This recipe for Whiskey Cake is from Jefferson Presbyterian Church Quasquicentennial Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box white cake mix
1 small box Jello instant vanilla pudding
1/4 c. blended whiskey
3/4 c. milk
4 eggs
1/2 c. vegetable oil
1 c. finely chopped walnuts

1/4 lb. butter or margarine
3/4 c. sugar
1/3 c. whiskey
Directions:
Directions:
Mix cake mix, pudding mix, 1/4 c. whiskey, milk, eggs and oil for about 2 minutes with electric mixer. Stir in nuts. Pour into a greased and floured tube pan. Bake at 350º for 1 hour.

Just before the cake is ready to come out of the oven, mix butter, sugar and the 1/3 c. whiskey together in a saucepan. Heat to a boil and boil 5 minutes; keep hot over low heat.
As soon you take the cake out of the oven, pour the topping over the cake while it is still in the pan. Let the cake cool in the pan for 2 hours, then remove from the pan. Cover the cake with plastic wrap and refrigerate for 24 hours before serving.

 

 

 

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