![]() How’s a malt different from a standard shake, you ask? The key ingredient is malted milk powder, which gives the drink its signature nutty flavor. If you love food as much as I do, keep on reading! No, seriously.Sure, you could make a regular chocolate milkshake-or you could make an old-fashioned chocolate malt milkshake, which might just make you want to don your bobby socks and penny loafers. Definitely scoop this glaze run-off on top of the cake slices when served. The recipe makes a lot of glaze, so make sure that you have a cake plate/pan with high enough sides to catch the run-off. Carefully pour the warm glaze over the entire cake. Poke small holes in the top of the cake (if you want). Remove cake from bundt pan and place right side up. Bring to a boil and cook, stirring constantly, for 2 – 3 minutes.ĩ. Combine sugar, butter, whiskey and water in a pan. When cake is almost done baking, make the glaze. Bake for 50 – 60 minutes at 325 degrees.Ĩ. Stir in dry ingredients (cake mix and pudding mix).ħ. In a large bowl, mix together eggs, oil, water and whiskey.ĥ. Sprinkle chopped nuts in the bottom of the pan.Ĥ. ![]() You can thank me later.ġ small box of instant vanilla pudding (3.4 oz)ġ/2 cup Jack Daniels whiskey (any brand of whiskey is fine)ġ/4 cup Jack Daniels whiskey (any brand of whiskey is fine)ģ. But, I’d still fight you for the last piece on that second day. I think I preferred it the first day when the glaze was still slightly warm and scoop-able from the bottom of the pan. If I interpreted her text full of exclamations, capital letters and emoticons correctly, I think she promised me all her earthly possessions if I would keep baking this cake.Īlas, I no longer care about earthly possessions. I gave half of this cake to a friend, which I consider my selfless act of the day month. So, please, be careful choosing what plate you put the cake on. The more the merrier, right? In these pictures, because I was moving the plate around, I did not pour all of the glaze on. Mine was done right at the 50-minute mark.Īfter you’ve placed the cake right side up on your cake plate, you can poke a few holes in the top and then pour the glaze over the cake. The batter goes into the pan on top of the pecans and you bake this glorious creation for 50 – 60 minutes at 325 degrees. It’s a box of yellow BUTTER cake mix (yes, it needs to be the butter flavor version), a small box of instant vanilla pudding, whiskey, water, oil and eggs. (Fitting since we are from Oregon!) I cannot tell you from first-hand experience, but my husband tells me this is top-notch whiskey. We had this Whippersnapper Oregon Spirit Whiskey in our liquor cabinet. ![]() The recipe calls for Jack Daniels, but it doesn’t matter what kind of whiskey you use. It wouldn’t be a whiskey cake without whiskey! And no, you can’t skip this step. ![]() I admit I had to buy a bundt pan in order to make this cake. I started off with a greased and floured bundt pan. It was super easy to make and dear heavens, was it good. I try not to live with regrets, but I regret, truly regret, that it took me so stinking long to bake this cake. I do not know where she got the recipe, but it’s been written on one of those index cards in her recipe box for at least half my lifetime. The recipe is actually called Jack Daniels Whiskey Cake and my aunt gave it to me eons ago. This whiskey cake was–what’s better than amazing? “Uh, Alex? I’d like to change my answer.” Up until yesterday I would have taken a pie over a cake every single time. I just didn’t think it was quite dramatic enough though. I considered calling this post “the best dessert you’ll ever shove in your mouth.”Ĭlassy, I know.
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