1 Box yellow cake mix with
-pudding in the mix
4 Eggs
1/2 c Cold water
1/2 c Oil
1/2 c Southern Comfort
Chopped walnuts or pecans
-(optional)
-GLAZE-
1/2 Stick butter
1/8 c Water
1/2 c Sugar
From: “the letter “C” is not nesessary” DDAWSON@HOP.QGRAPH.COM
Date: Mon, 8 Jul 1996 09:49:54 -0500
No one has requested this one, but I recently made it and it turned out
great. Took it to work and lots of people liked it so much they asked for
the recipe. This recipe came from Jim’s Spirit Shop at UW Stout (Liquor
store at school). The sample I tasted back then was so good, I grabbed the
recipe and gave it to my Mom who sometimes makes it for birthday cakes.
Thought I’d share it with all of you incase anyone was interested.
Combine all ingredients except the nuts. Beat for 2 minutes, scraping the
sides of the bowl. When well mixed, stir in the nuts if desired. While
mixing ingredients, lightly coat a bunt pan with cooking spray and then
dust it with flour. Pour cake batter into prepared bunt pan. Bake in
pre-heated 325F oven for 1 hour. Remove from oven and cool 10 minutes on a
rack in the pan. Remove from pan and prick with toothpick or fork all over.
Glaze: Melt butter in a pan. Add water and sugar; boil for 3-4 minutes
stirring constantly. Remove from heat. Stir in 1/4 cup Southern Comfort
and mix thoroughly. Pour half of it over the cake. Wait awhile. Reheat
glaze and put more on the cake. Repeat until glaze is gone. Enjoy.
EAT-L Digest 7 July 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings