CAKE BATTER:
1 (18.25-ounce) package golden butter cake mix
1 (3.4-ounce) package instant vanilla pudding
4 large eggs
½ cup rye whiskey
½ cup milk
½ cup vegetable oil
2 tablespoons sour cream
½ cup chopped walnuts
½ cup chocolate chips
GLAZE:
¼ cup (½ stick) butter or margarine
¼ cup rye whiskey
¼ cup sugar
Preheat the oven to 350 degrees. Grease a 12-cup Bundt pan. Set aside.
For the cake, in a large bowl combine the cake mix, pudding mix, eggs, whiskey, milk, oil, and sour cream, beating well for 4 minutes on high speed with an electric mixer. Fold in the walnuts and chocolate chips. Pour into the prepared pan. Bake 45 to 50 minutes, or until a wooden pick inserted in the center comes out clean.
For the glaze, in a small saucepan cook the butter, whiskey, and sugar until the sugar has dissolved and the mixture is bubbly. Stir constantly. Pour the glaze over the top of the hot cake. Leave the cake in the pan for 2 hours. Remove from the pan and refrigerate.
Makes 12 to 14 servings
Pat Utterback, Princess Patrice
Siena Ya Ya Girls,
Las Vegas, Nevada