IRISH COFFEE CAKE 2 pkg. chocolate cake mix
Prepare as directed using 1/2 strong coffee and 1/2 whiskey in place of the water. Fold in 1/2 cup chopped nuts. Grease and flour bundt cake pan. Sprinkle 1/4 cup chopped nuts in the bottom of the pan and then add the batter. Bake as directed. GLAZE: Start about 10 minutes before the cake is done. In small pan cook over low heat stirring frequently: 1/2 c. sugar 1/3 stick butter 1/8 c. coffee 1/8 c. whiskey Must be kept warm. Remove cake from oven and pour about 1/3 of the syrup over the cake still in the pan. Let cool 10-15 minutes. Remove to serving plate and brush the rest of the glaze over the top and sides. Cool completely. Good if made a day ahead. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
