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Ingredients
- 2 boxes Betty Crocker™ SuperMoist™ yellow cake mix
- 2 boxes (4-serving size) vanilla instant pudding and pie filling mix
- 2 cups milk
- 1 cup vegetable oil
- 1/4 cup whiskey
- 8 eggs
- 2 cups chopped walnuts
- (1/2 Cup melted butter)
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- 1/2 cup butter, melted
- 1 1/2 cups whiskey
- 4 cups powdered sugar
- 2 cups chopped walnuts
Details
Servings 1
Adapted from bettycrocker.com
Preparation
Step 1
1
Heat oven to 350°F. Spray 9 (5x3-inch) loaf pans with cooking spray.
2
In large bowl, beat cake mix, pudding mix, milk, oil, 1/4 cup whiskey and the eggs with electric mixer on medium speed 5 minutes. Add 2 cups walnuts; beat 1 minute (batter will be very thick). Divide batter evenly among pans.
3
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven; place on cooling racks.
4
While cakes are still warm, in another large bowl, beat melted butter, 1 1/2 cups whiskey and the powdered sugar with whisk until smooth. In small bowl, reserve 1 1/2 cups icing for in small bowl; set aside.
5
With bamboo skewer, poke holes in each cake. Pour some of remaining icing over tops of cakes; let soak in 1 minute. Repeat until all icing has soaked into cakes.
6
To reserved 1 1/2 cups icing, add 2 cups walnuts. Spoon walnut mixture over tops of cakes. Cool completely, 45 to 60 minutes.
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