Southern comfort cake

Yield: 12 Servings

Measure Ingredient
1 \N Box yellow cake mix with pudding in the mix
4 \N Eggs
½ cup Cold water
½ cup Oil
½ cup Southern Comfort
\N \N Chopped walnuts or pecans (optional)
½ \N Stick butter
⅛ cup Water
½ cup Sugar


From: "the letter \\"C\\" is not nesessary" <DDAWSON@...> 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 ¼ 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, .

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