Rawhide’S Whiskey Cake

• 1 package spice cake mix with pudding (regular size)
• 1 package (3.4 ounces) instant vanilla pudding mix
• 3/4 cup 2% milk
• 3/4 cup whiskey
• 1/2 cup canola oil
• 4 large eggs, room temperature
• 1-1/3 cups coarsely chopped walnuts, divided
• 1 cup sugar
• 1/2 cup butter, cubed
• 1/2 cup whiskey
• 1 teaspoon water

1. Preheat oven to 300u0b0. Grease and flour a 10-in. tube pan.
2. Combine the first 6 ingredients; beat on low speed 30 seconds. Beat on medium speed 2 minutes; fold in 1 cup nuts. Pour batter into prepared pan; sprinkle with remaining nuts. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan.
3. For glaze, mix all ingredients in a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes. Cool 3 minutes. Pour one-third of glaze over top of cake, allowing some to flow over sides. Let stand 1 hour. Remove from pan to cool completely; cover.
4. The next day, reheat glaze; brush half over cake, cooling before covering. Repeat the following day, using remaining glaze.

pudding, milk, whiskey, canola oil, eggs, walnuts, sugar, butter, whiskey, water

Taken from www.tasteofhome.com/recipes/rawhide-s-whiskey-cake/ (may not work)