Another cake recipe with booze. This one is jack-y and yummy *hic*
1 package butter recipe yellow cake mix
1 3.5-ounce package instant butterscotch pudding mix
1/2 cup softened butter
1/4 cup coke
3/4 cup Jack Daniels Whiskey
1 8 ounce package almond toffee bits (Heath toffee bits, available by the chocolate chips in the baking aisle)
1/2 cup Jack Daniels Whiskey
1/2 cup butter
1 cup sugar
1 1/2 cups powdered sugar
1/4 cup butter, melted
1-3 tablespoons Jack Daniels Whiskey
1/2 of a 8-ounce package almond toffee bits (Heath toffee bits)
1 tablespoon coke
Preheat oven to 350 degrees.
In a large bowl, combine the cake mix and instant pudding, then add butter, coke, 3/4 cup Jack Daniel’s and the eggs. Mix until smooth, about 4 minutes. Pour into a well greased and floured bundt pan; tap the pan on solid surface several times to remove any trapped air bubbles. Pour one whole 8 ounce package of the heath toffee chips evenly over what would be the bottom of the cake. Bake for 50-60 minutes.
Make the glaze after removing the cake from the oven, while the cake is still hot. The cake totally soaks this glaze up, making it very moist with a nice Jack flavor. Combine butter, Jack Daniels, and sugar. Bring to a boil for 5 minutes. Pour over the hot cake, with the cake still in the Bundt pan. Jiggle around a bit to make sure the glaze is distributed down the sides of the bundt pan. Let cake cool about 30 minutes and remove from pan. Place on a rack until completely cool.
With a mixer, combine powdered sugar, melted butter, 2 tablespoons Jack Daniel’s and 1 tablespoon coke, mix until the lumps are gone. Adjust consistency as needed, add powdered sugar to make it thicker or Jack Daniels to make it thinner. Mix in 4 ounces of heath toffee bits to frosting (1/2 of a package) and mix. Spread frosting over cooled cake.