We celebrated a few guys’ birthdays at our church group last weekend and I decided that the occasion called for a “manly” (or whatever that means?) dessert. Thus, Marcy went on her first trip to the liquor store at the ripe old age of 5 months on our search for whiskey, or bourbon to be more exact. This cake is amazingly good and the taste of whiskey a lot stronger than I expected, which actually made it extra scrumptious!
Whiskey Cake with Butterscotch and Pecans
1 package yellow cake mix
1 package instant vanilla pudding mix
1/2 cup milk
1/2 cup whiskey
3/4 cup butter, cut into pieces
1 (11 ounce) package butterscotch chips
1 cup chopped pecans
- Preheat oven to 350 degrees F. Grease and flour a 9×13 inch or bundt pan.
- 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. Stir in the butterscotch chips and pecans to the batter.
- 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.