Method

Preheat oven to 350° F. Grease a bundt or tube pan and sift flour or white chocolate powder into pan and shake to distribute evenly. Shake out excess. Sprinkle nuts over the bottom of the pan.

Combine cake mix and pudding mix in a large mixing bowl. Stir in oil and milk to moisten. Add eggs and beat. Slowly add whiskey and beat until smooth.

Pour batter into prepared pan and bake in preheated oven for 40 to 45 minutes.

While cake is baking, make the glaze:  Combine sugar and water in saucepan and  bring to a boil. Add butter, stirring while it melts to distribute throughout.  Enjoy the swirls.  Boil 3 minutes, stirring constantly and enjoy watching swirls disappear.  Remove from heat and stir in whiskey. Set aside to cool to be workable, especially with plastic, then pour into squeeze bottle.

Remove cake from oven when done and while it is still hot, insert nozzle of squeeze bottle into the bottom of the cake and inject that whiskey flavor into the cake.
glaze. Repeat at several points around the cake, using up half the glaze. If you don't have a squeeze bottle, poke holes into the bottom of the cake and pour glaze over the holes.  Let the cake rest for 5 minutes, then unmold.

Pour remaining glaze over the top of the cake.

Contributor: pat ciesla

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