Whiskey Cake II

Whiskey Cake II

30
JULIE M. 0

"Even if you don't drink, try this recipe! Everything about this cake is just right - from taste to texture! A trained chef/truck driver gave me this recipe and I can't wait to make it again."

Ingredients

1 h 5 m servings 350 cals
Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

  • Calories:
  • 350 kcal
  • 18%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, milk, whiskey and butter. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Reserve a 1/4 cup each of the butterscotch chips and walnuts for the top of the cake. Stir in the remaining butterscotch chips and walnuts to the batter. Pour batter into prepared pan and sprinkle with reserved chips and nuts.
  3. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Reviews

30
  1. 36 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

I made this cake for the guys in my office on St. Patrick's Day. It was a hit! I did adapt it somewhat to make it a little lighter. I used 4 eggs, 1/3 cup Becel oil, 1/2 cup milk, 1/2 cup whi...

Most helpful critical

I thought this cake was just ok. The butterscotch chips became sort of hard (I used Nestle), and at 50 minutes, the cake was very brown. I wish I had checked it at 40 minutes.

I made this cake for the guys in my office on St. Patrick's Day. It was a hit! I did adapt it somewhat to make it a little lighter. I used 4 eggs, 1/3 cup Becel oil, 1/2 cup milk, 1/2 cup whi...

I made this cake for a group of friends. It was delicious!! One of the best things about it besides the flavor is that you SHOULD make it a day or two before you serve it. It only gets moister.

This is a great cake! SO much better the day after, so plan ahead. I used pecans instead of walnuts - just a personal preference. I was given this recipe by a friend, and it said to reserve 1...

I substituted a 10oz. bag of toffee bits for the butterscotch chips and was very pleased with the results. The candy pieces carmelized underneath the cake. It was delicious!

My Mother in law makes a similar cake. I made this twice. I used chopped cherries, mini chocolate chips and walnuts. I omitted the milk and used Captin Morgan's Spiced Rum. Excellent. I agree...

This cake is out of this world!! I just made it today for the first time and it received rave reviews from my guests(the always on a diet type)!!!!! Not a morsel was left. I can't wait to bake i...

THis cake was really good. I didnt put the nuts in it cuz my husband hates nuts but turned out just as well. Looking back I noticed I used all the butterscotch chips for the cake and forgot to a...

I have made this cake 3 times in the past week. It was a smashing success at work and home. My friends and family keep asking me to make it again.

This cake is out of this world! It has a more-ish flavor!