This recipe was given to me by a family friend and it is a personal favorite of mine. It is rich, moist, and flavorful. Have you ever taken a bite of something and instantly been transformed to another place and time? I found myself being a little girl in my Nonnie’s kitchen and eating this cake. Now that I am a grown up I see that I really should not have been eating this cake, but I guess that I slept well on the nights that I did. There is a bit a lot of Southern Comfort in this cake. And, it is not cooked out. If you are not careful, you can get a little tipsy from this cake. Not that I have ever done that of course.
This cake makes quite a few cakes depending on what size loaf pan you use. I give these as gifts and I buy disposable paper loaf pans (I have used foil pans also) to bake them in. I can usually get 6 loafs from one recipe. I fill the loafs about halfway up, I want there to be some room to catch the walnut topping and it makes them easier to package. This cake freezes like a dream, I just wrap them really well in plastic wrap.
These cakes are so easy to make. You know that I usually make cakes from scratch, but I would never deviate from this recipe. Last year, I made this three tier chocolate cake for my kid’s school that I spent days making and you know what people ask me about? They ask me about this cake and it comes from a box. You just never know what is going to strike a chord with someone.
For the cake:
2 boxes yellow cake mix
2 boxes vanilla pudding mix (I use the small box)
1 cup vegetable oil
2 cups milk
1/4 cup Southern Comfort
2 cups chopped walnuts
1/2 cup melted butter
1 1/2 cups Southern Comfort
4 cups powdered sugar
2 cups chopped walnuts
Add everything except the walnuts to the bowl of a stand mixer. Beat for 5 minutes on medium speed.
Add the walnuts and beat for another minute. The batter will be very thick.
Pour the batter into pans that have been sprayed with cooking spray. If you use these paper pans, they are ready to go, no spray required. Fill the pans halfway up.
Bake in a preheated 350 degree oven. They usually take about 35 to 40 minutes, but it really depends on the size of your loaf pans. When a toothpick comes out clean they are ready to come out.
While the cakes are still warm, start the frosting. Melt the butter in a large bowl. Add the Southern Comfort and powdered sugar.
Whisk until the mixture is smooth. Reserve 1 1/2 cups of the frosting. Put in a another bowl.
Poke holes all over the cakes.
Pour the frosting over the top of the cakes. I pour some over the top, spread it out and let it soak in. I repeat this until all of the frosting is gone. Cool the cakes.
Add the walnuts to the reserved frosting. Spoon the walnut mixture over the tops of the cakes.
This cake tastes better as it sits. It tastes amazing right out of the oven, but it is even better after it had a chance to soak up all of the whiskey.
Here are a few that I wrapped up and sent to school with the kids.