Bourbon Cake With Cake Mix Recipes

KENTUCKY BUTTERMILK BOURBON CAKE

Steps:

• Preheat oven to 350 degrees. Lightly mist a 12-cup bundt pan with vegetable oil spray. Set aside.
• Place bourbon and orange zest in a small saucepan and heat to warm over low heat. Do not boil. Set pan aside.
• Place cake mix, pudding mix, buttermilk, melted butter, eggs and vanilla in large mixing bowl. Blend with electric mixer on low for 1 minute. Stop machine and scrap down sides. Increase mixer speed to medium and beat for 2 minutes scraping sides. Batter should look thick and smooth. Fold in the bourbon and zest mixture evenly and pour into prepared bundt pan and put into oven.
• Bake cake until golden brown and when springs back when touched lightly (45-50 minutes). Remove pan from oven and let cook on rack for 20 minutes. Run sharp knife around edges and invert cake onto serving platter.
• Prepare the glace. Place butter, brown sugar, bourbon and water in a small saucepan over medium heat. Bring to a boil and boil for 3 minutes.
• Poke holes into top of cake with wooden skewer or toothpick. Spoon the hot glaze over top of cake allowing it to seep into holes and drizzle down the sides and into the center of the cake. Allow cake to cool completely before slicing.
• Store cake covered in plastic wrap or under glass dome at room temperature for up to 4 days. Refrigerate for up to 1 week or freeze it wrapped in aluminum foil for up to 6 months. Thaw cake overnight on counter before serving.

JUNE'S CHOCOLATE BOURBON CAKE

Steps:

• Preheat convection oven to 325° F (or 350° for regular oven). Prepare a bundt pan by buttering and flouring it. Set aside.
• In a large mixing bowl, combine together cake mix, pudding mix, bourbon, water, butter, applesauce, coffee powder, and eggs. Mix gently until dry ingredients are wet. Scrape bowl & beaters. Beat on medium speed for 2 minutes. If using stir in mini chocolate chips by hand. Pour batter into prepared bundt pan.
• Bake in preheated oven for 50-60 minutes, or until toothpick comes out clean. Let cool in pan for 10 minutes.
• Invert onto a cake rack set over a plate large enough to fully cover the bottom of the cake. Remove bundt pan. Let cool until lukewarm.
• For optional glaze, combine powdered sugar and corn syrup (or Lyle's golden syrup or honey) in a medium bowl. Stir together adding enough cream (1/2-n-1/2 and/or milk) to make smooth and pourable.
• Pour glaze over cake. (Note: The idea is to fully cover the cake with white glaze so the chocolate stripes stand out. This is totally optional. If the glaze is rather thin, repeat the last step as follows: Holding by the rack, move the cake & rack over to a second plate large enough to fully cover the bottom. Pour the excess glaze that dripped onto first plate, over the cake. Repeat as necessary to achieve a glaze of desired thickness and/or coverage.) Let set about 5-10 minutes before drizzling chocolate.
• Melt chocolate and stir until smooth. Place in the bottom corner of a disposable plastic baggie. Make a very small cut in the corner of the bag, to allow a thin line of chocolate.
• Drizzle back and forth over top of cake. Refrigerate until chocolate is set, about 15 minutes. Alternatively leave out overnight to set the chocolate.