The 2002 Dessert Contest Winner

WHISKEY CAKE - Submitted by Julia Kirby

Preheat oven to 325 degrees

1 Box Duncan Hines cake mix (yellow)
1 cup milk
4 eggs
1 ox instant vanilla pudding
1/2 cup oil
1 oz whiskey
Beat the above ingredients together

add 1 cup chopped nuts - finely chopped
sprinkle with 1 tablespoon of flour
Pour into prepared bundt pan - Bake 55 minutes

Glaze
1/2 cup whiskey
1 stick margarine
3/4 cup sugar
Bring above to a boil

When cake is done - make 20-30 holes with a cake tester to the top of the cake.
Ladle glaze over cake while it is still in pan. Use a knife to pull cake from sides of pan and center and ladle glaze around the side. Let sit in pan for 2-3 hours or until cool. Take out of pan onto plastic wrap. Cover well and refrigerate. Can be made one week in advance, and the secret is letting it sit, wrapped up in frige for AT LEAST 2 days - let that whiskey work its magic.