Although this is a favorite whiskey cake during any holiday, it gets better with sitting for a few days for a potent kick.
This is one of the first cakes to fly off the dessert tables with an adult party.
This recipe is super easy to make, just throw all the ingredients in with the cake mix and bake it, the cake is foolproof every time.
If you're a frosting lover, then frost the cake with your favorite icing instead of using the syrup.
Ingredients You Will Need
- chocolate cake mix
- instant vanilla or French vanilla or chocolate pudding
- Irish whiskey or Bourbon
- canola oil
- jumbo or extra large eggs, at room temperature
- Syrup: Irish whiskey
- granulated sugar
- water
- lemon juice and a pinch of cinnamon
Tips for Doctored Cake Mix Chocolate Whiskey Cake
- bundt cake, a sheet cake, or even cupcakes can be made with this recipe
- instead of the syrup frost them with a whiskey flavored icing
- this cake can also be served with a dusting of powdered sugar or a dollop of whipped cream
- for a deeper chocolate flavor add 1 teaspoon of espresso powder to the batter
- for chocolate lovers fold in one cup of chocolate chips before baking into the batter
- this cake freeze perfectly, however, I usually thaw it and add the hot syrup on it when serving and freeze it without the syrup on it
Easy Chocolate Whiskey Cake
Yield: 15
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
This is how to make an Irish Chocolate Whiskey cake using a doctored chocolate cake mix and whiskey.
Ingredients
- 1 Chocolate cake mix ( you can use yellow if you prefer)recommended Dark Fudge Chocolate Cake
- 1 package of instant vanilla or French vanilla or chocolate
- 1/2 cup Irish whiskey or Bourbon,
- 1/2 cup canola oil
- 4 jumbo or extra large eggs, at room temperature
- Syrup:
- 1/4 cup Irish whiskey stir in last so please read the directions
- 3/4 cup granulated sugar
- 1/4 cup butter
- 1/4 cup water
- 1 teaspoon of lemon juice and a pinch of cinnamon
Instructions
- Cake Instructions:
- In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish Whiskey, and oil, add eggs, and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of the bowl as necessary.
- Spoon into a greased and floured 10-inch Bundt or tube pan. Bake in a preheated moderate oven (350 degrees F) for 45 minutes, or until a cake tester inserted into the cake comes out clean.
- When the cake is almost done, prepare the syrup.
- Combine sugar, butter, water, lemon juice, and spice in a small heavy saucepan. Bring to a boil slowly, stirring until sugar is dissolved.
- Remove from heat and stir in the remaining 1/4 cup of Irish whiskey or bourbon.
- Turn the cake out onto two large sheets of aluminum foil placed together to form the shape of a cross.
- Let cake cool for 10 minutes, top side up for tube cake and upside down for Bundt cake.
- Using a skewer or long bamboo pick, make holes all over the top and sides of the hot cake.
- Drizzle syrup very slowly over the cake, being careful that too much does not run into any cracks on top of the cake.
- Bring foil up around the cake and wrap it securely.
- Cake may be served when completely cool, or stored in an airtight container overnight.
- Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months.
Nutrition Facts
Calories
308.68Fat (grams)
16.66 gSat. Fat (grams)
3.96 gCarbs (grams)
31.14 gFiber (grams)
0.69 gNet carbs
30.45 gSugar (grams)
21.1 gProtein (grams)
3.85 gSodium (milligrams)
286.1 mgCholesterol (grams)
70.63 mgThese are auto-generated calculations by the recipe card
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