Whiskey Cake Cake Mix Recipes

Steps:

• CAKE: Combine all ingredients and mix for 3 minutes by hand.
• Pour into well-greased bundt pan and bake for 50-60 minutes at 350 degrees.
• Toothpick should come out clean.
• ICING:.
• Cook on stovetop on med.
• heat until sugar is dissolved and mixture is brown.
• Leave cake in pan and using a toothpick, poke several holes into cake.
• Pour 3/4 of icing onto cake.
• Let set 15 minutes.
• Flip cake onto plate.
• Brush remaining icing onto top& sides of cake.

Steps:

• Mix cake batter as directed on box. Stir in nuts.
• Bake cake as directed on box in a bundt pan.
• Before taking cake out of oven, combine butter, sugar, and whiskey. Boil for 5 minutes. Remove syrup from heat, and pour over cake. Continue baking cake for 5 more minutes. Cool in pan for about 15 minutes, then turn out onto a wire rack to cool.

Steps:

• Heat oven to 350°F.
• Sprinkle nuts evenly onto bottom of fluted tube pan sprayed with cooking spray. Beat cake mix, eggs, sour cream, 1/2 cup whiskey and oil in large bowl with mixer until blended. Pour over nuts in pan.
• Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto serving platter; gently remove pan.
• Combine sugar, butter and water in small saucepan; bring to boil on medium heat, stirring frequently. Gradually stir in remaining whiskey until blended. Serve cake drizzled with warm sauce.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan or tube cake pan. Sprinkle the walnuts evenly in the bottom of the prepared pan.
• Place the cake mix, pudding mix, 1/2 cup water, vegetable oil, eggs, and 1/2 cup whiskey into a mixing bowl, and beat until well blended with an electric mixer, about 2 minutes. Pour the batter over the nuts in the pan.
• Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. Poke holes all over the top of the cake with a toothpick.
• To make glaze, melt butter in a saucepan over low heat, then pour in 1/4 cup water and the sugar. Stir the mixture together until smooth, and bring to a boil over medium-low heat; boil for 5 minutes, then remove from heat and stir in 1/2 cup whiskey. Let the mixture cool about 10 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake.

Steps:

• Cake: Mix cake ingredients; beat 5 minutes.
• Bake at 350 degrees in tube pan for 1 hour.
• Glaze: Mix glaze ingredients and cook in a saucepan over low heat until mixture comes to a boil.
• When cake is removed from the oven, pour glaze over cake slowly, then leave in pan for 2 hours.

Steps:

• Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and set an 8 by 2 1/2-inch ring on it, Wrap an 8-inch cardboard round with foil and set aside.
• In a small bowl, sift together the flour and the baking soda. Set aside. In a double boiler or a metal bowl placed over simmering water, melt the chocolate. Keep warm.
• Meanwhile with the paddle of an electric mixer, cream the butter until light. Gradually add 1 cup sugar and continue to cream until fluffy. (It is very important that this mixture is light and fluffy.)
• Beat in the egg yolks, 1 at a time, the whiskey, and the vanilla. Stop the machine and scrape in the melted chocolate. Continue to mix until well combined. Remove the bowl from the machine and fold in half the flour mixture. Fold in the remaining flour.
• With a clean whisk and bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue to whisk until shiny and firm, but not stiff. Stir 1/4 of the whites into the batter to lighten, then fold in the remaining whites. Pour the batter into the prepared cake ring and bake for 1 hour. Invert immediately onto the foil-covered cardboard round and run a sharp knife around the sides of the cake, loosening the cake from the ring. Do not remove the ring from the cake. Let cool completely on a rack. Then, carefully lift off the ring.
• Dust the cake with sifted powdered sugar and serve with ice cream or whipped cream.

Steps:

• Preheat oven to 250 degrees.
• Combine the sugars and cream with butter.
• Add well-beaten eggs.
• Sift flour, bakin gpoder and mace; add alternately with whiskey.
• Add nuts, blend well.
• Bake in well greased or paper-lined tube pan for 2 1/2- 3 hours.
• The cake should have a moist, crumbly texture similar to a macaroon.
• Wrap in foil and store in a cool place.
• (Do Not Freeze).
• The cake cuts easier when cold, but should be served at room temperature.
• It will keep for two weeks or longer.
• Note: For added flavor, add 1 TBS of Whiskey Sauce (See ingredients above and combine all well) to the cake one half hour before serving.
• Whipped cream is optional.

Steps:

• Cake.
• mix all cake ingredients together and bake in a greased and floured bundt or 8 inch spring form pan for 1 hour at 350 degrees.
• Glaze.
• Melt butter, sugar and whiskey together. Simmer slowly for 2-3 minutes. Pour 2/3rds. of glaze on top of cake right out of the oven(I poke holes in it with a skewer first. Wait 25 minutes, remove from pan, pour remaining glaze over cake.

Steps:

• In a large bowl beat until creamy cake mix, instant pudding, oil, flavorings,sour cream then pour in greased cake pan angel or bundt pan.
• put in preheated oven.Bake until a toothpick inserted comes out clean.

Steps:

• Cake: Pour first six ingredients into a bowl (except nuts). Beat for five minutes. Fold in nuts.
• Butter the baking pan and pour mixture into pan. Bake for one hour at 350 degrees.
• Sauce: Heat butter, sugar and 1/2 cup whiskey on stove. After one hour remove cake from oven and spoon ½ of the sauce over the hot cake while it is still in the pan. Let stand for ½ hour, then remove cake from pan and pour remaining sauce over bottom of cake.

Steps:

• Preheat oven to 350 degrees. Butter and flour 2 9-inch round cake pans.
• On ungreased baking sheet, bake pecans 6-8 minutes or until golden. Remove from pan; cool completely, 10 minutes.
• Meanwhile, in bowl combine cake mix, buttermilk, oil, eggs, and whiskey; with mixer at low speed, beat until combined. Increase speed to medium; beat 2 minutes.
• Stir in chocolate chips and cooled pecans.
• Divide batter between pans. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool on racks 5 minutes. Remove from pans; cool completely on racks.
• Place 1 cake layer on serving platter; spread with 1 cup frosting. Top with remaining layer; spread top and sides with remaining frosting. Press pecan pieces onto side, if desired.