November 5, 2012

A really boozy sunday.

I almost threw up multiple times while making this cake.

Poor planning found me in the kitchen Sunday morning baking a cake for a whiskey-themed dinner party after a night out at a whiskey bar. Not advised. In fact, strongly discouraged.

None of the whiskey cake recipes online really did it for me, so I kind of pieced togeth my own like a G. I poured a whiskey glaze over two layers of yellow whiskey cake, stacked them together, and covered them in a toffee buttercream frosting. Please know that I felt so badass pouring Southern Comfort into the stand mixer of my kitchen aid. I was having an identity crisis between a rebellious teen and a perpetually drunk mom on Intervention.

I'm not much of a whiskey drinker. If I am drinking it, it's because I think I look cool. I can get down with this cake, though. It's moist (moist is your favorite word, right?) and has a good, strong flavor. The toffee buttercream makes it incredibly rich, but I think it pairs perfectly with the other flavors.

Sooo I got drunk off this cake. Really, though. Most of the whiskey is in the glaze, which doesn't get cooked off, so hello there cup of whiskey. Something I would not do is recommend this cake post-breakup. That would mean you would probably eat the entire thing and then as a result be shitfaced.

Whiskey Cake with Toffee Buttercream

1 box yellow cake mix
1 small box vanilla pudding mix
4 eggs
1/2 cup vegetable oil
1 cup milk
1/8 cup whiskey
3/4 cup chopped walnuts

1/4 cup butter
3/4 cups whiskey
2 1/2 cups powdered sugar
1 cup chopped walnuts

1 cup brown sugar
1/2 cup butter
1/3 cup milk
2 cups powdered sugar

Preheat oven to 350F.

For the cake: Add cake mix, pudding mix, eggs, vegetable oil, milk, and whiskey to the bowl of a stand mixer. Beat for 5 minutes on medium speed. Add the walnuts and beat for another minute. The batter will be thick.  Pour batter into two greased 8'' cake pans. Bake for about 35 minutes, or until toothpick comes out clean.

For the glaze: Melt the 1/4 cup butter in a large bowl. Add the whiskey and powdered sugar. Whisk until smooth. Poke holes all over the cake and pour the glaze all over both layers of cake. I poured some over the top, spooned it to cover the entire top and let it soak in. Repeat this until the glaze is gone.

For the frosting: Heat brown sugar, butter, and milk in a heavy bottom pot and bring to a boil, stirring constantly for two minutes. Remove from heat and cool for 30 minutes. Add powdered sugar and blend until smooth. Ice cake immediately. This frosting does set up rather quickly, so don't be slow! Hurry up and frost that sucker. Sprinkle chopped walnuts on top.

I rarely bake cakes myself, but I have obviously seen every episode of Amazing Wedding Cakes and Ace of Cakes, so the expectations of how this was going to look cosmetically were a little high. They slowly decreased as I went along and at one point any expectations at all were entirely non-existent. But hey, the rough edges and rustic nature make it look like it would fit in with some cowboys. In fact I'm pretty sure they were eating this exact cake in True Grit. Not positive though.

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