Southern Comfort Cake
1 pkg yellow cake mix
1 pkg (3.5 oz) instant vanilla pudding mix
1/2 cup milk
1/2 cup vegetable oil
1/2 cup Soutern Comfort liquer
1 1/2 cup chopped pecans
Preheat oven to 350 degrees F. Spray 9 inch bundt pan with non-stick cooking spray.
Combime the cake mix, instant pudding, eggs, milk, oil, and Southern Comfort. Beat for 2 minutes. Add chopped pecans and stir well.
Pour batter into pan. Bake at 350 degrees for 1 hour to 1 hour 10 minutes or until a toothpick inserted into the cake comes out clean.
Let cake cool 10 minutes in the pan, then invert onto a cake plate. Pierce with wooden skewer over top and sides.
1/4 cup butter
1/8 cup water
1/2 cup sugar
1/4 cup Southern Comfort
Melt butter in small saucepan. Stir in water and sugar. Boil for 3 minutes, stirring constantly. Remove from heat and stir in Southern Comfort. Brush 1/2 of glaze evenly over top and sides of cake. Let cake cool again. Brush or drizzle remaining half of glaze over top and sides of cake. Dust with sifted confectioners sugar before serving.
ALMOND JOY CAKE
Mix cake mix and bake as directed for one 9 x 13-inch cake.In a saucepan, combine 1/2 of the evaporated milk and 1 1/2 cups of the sugar. Bring mixture to a rapid boil. Quickly remove from the heat and add marshmallows. Stir until melted. Stir in coconut. Pour mixture over the top of the baked cake.
In a saucepan, combine the remaining sugar and the remaining evaporated milk. Bring to a boil. Remove from heat and add butter and chocolate chips. Stir until melted. Mix in toasted almonds. Pour mixture over the top of the coconut topped cake. Chill for at least 2 hours before serving. Cake tastes best if baked the day before.
(Recipe courtesty of Cooks.com) http://www.cooks.com/rec/view/0,186,152181-226201,00.html