If you've been reading SearchAmelia, then you have likely read that my mother is not the best cook in the world.
If you’ve been reading SearchAmelia, then you have likely read that my mother is not the best cook in the world. However, with that said, she does know her way around the kitchen if she is baking something.
This cake is great for pitch-in suppers, or used for gift giving.
1 white cake mix
1 box instant vanilla pudding
1 cup milk
1/2 cup oil
1 oz. whiskey (2 Tbsps)
1 cup finely chopped nuts
2 Tbsps. flour
3/4 cup sugar
4 ozs. whiskey (1/2 cup)
1/4 pound butter
Combine cake mix & pudding mix.
Add milk and oil, then blend well.
Add eggs, one at a time, and again, mix well.
Beat with electric mixer at least 5 minutes.
Fold in nuts that have been rolled in the 2 tbsp, of flour. (This keeps them from all sinking to the bottom of the batter.)
Pour into 10 inch tube pan or Bundt pan which has been greased & floured.
Bake at 325 for 55-60 minutes.
Leave cake in pan after removing from the oven.
In small saucepan heat butter whiskey & sugar until bubbly & butter is melted.
Pour over hot cake in pan. (I poke holes in cake with a skewer so the glaze penetrates the cake.)
After 2 hours, remove cake from pan & wrap in foil, and keep the cake refrigerated.
The caked must be made the day before serving, and this delightful dessert freezes well.