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
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