3/4 cup chopped pecans or walnuts rn1 box chocolate cake mix rn1 4-ounce package instant chocolate pudding mixrn1/2 cup vegetable oil rn1/2 cup milk rn4 eggs rn1/2 cup irish whiskey rn>> glaze:rn1/2 cup sugar rn1/4 cup water rn1/4 cup butter, at room temperaturern1/4 cup irish whiskey rn
Preheat oven to 350 degrees. grease a bundt or tube pan. sift flour or cocoa powder into pan and shake to distribute evenly. pour out excess. sprinkle nuts over bottom of pan.
Combine cake and pudding mix in a large mixing bowl. stir in oil and milk to moisten. add eggs and beat. slowly add whiskey and beat until smooth. pour batter into prepared pan. bake 40 to 45 minutes.
Meanwhile, make glaze: combine sugar and water in saucepan; bring to a boil. add butter and stir to melt. boil 3 minutes, stirring constantly. remove from heat and stir in whiskey. cool slightly, then pour into squeeze bottle.
Remove cake from oven. while cake is still hot, insert nozzle of squeeze bottle into the bottom of cake and inject glaze. repeat at several points around cake, using up half the glaze. (if you don't have a squeeze bottle, poke holes into bottom of cake and pour glaze over holes). let cake rest 5 minutes, then unmold.
Pour remaining glaze over top of cake.
Variations: if you prefer a non-chocolate cake, use yellow cake mix and vanilla pudding instead of chocolate. for a nuttier cake, add 1/4 cup chopped nuts into batter.
Source: razzledazzlerecipes.com
