SOUTHERN COMFORT CAKE
This is a delicious coffee cake, you might say comforting!
Provided by Debbie
Categories Desserts Cakes Cake Mix Cake Recipes Coffee Cake
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray one 9 inch bundt pan with non-stick cooking spray.
- Combine the cake mix, instant vanilla pudding, eggs, milk, oil, Southern Comfort and chopped walnuts. Beat for 2 minutes. Then pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the cake comes out clean. Let cake cool in pan for 10 minutes then invert onto a cake dish and enjoy.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 43.9 g, Cholesterol 63.7 mg, Fat 25.6 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 3.5 g, Sodium 428.6 mg, Sugar 25.8 g
SOUTHERN COMFORT CAKE
This is a recipe that is in my handwriting and on a 3x5 file card. I have no idea when I wrote this,or where it came from. Thea has pretty much the same recipe, and she said it came from her book The Cake Dr. In any event it is delish, and well worth making!
Provided by Jane Whittaker
Categories Cakes
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. Pre heat oven to 325°
- 2. Spray a bundt pan with non stick spray.
- 3. In a large bowl. mix all ingredients well, and pour into prepared pan.
- 4. Bake for about an hour, or until tests done.
- 5. When cake is done, invert on a platter. To make it lie flat you might have to shave the "crown" off. Pity, but it makes a nice snack!
- 6. make glaze by combining the 1/2 stick butter, 1/8 cup water, and 1/2 cup sugar in a sauce pan, bring to a boil.
- 7. Boil 3 minutes, then remove from heat and stir in the 1/4 cup Southern Comfort.
- 8. Prick the cake all over with a wooden ka nob stick. pour half the glaze over the cake while it is still warm,and allow to cool.
- 9. When cool, brush the remaining glaze all over the cake.
COCONUT SOUTHERN COMFORT LAYER CAKE
Provided by Martha Hall Foose
Categories Cake Dessert Bake Cream Cheese Coconut Spirit Birthday Shower Engagement Party Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 to 20 servings
Number Of Ingredients 19
Steps:
- For cake:
- Arrange racks in top and bottom thirds of oven; preheat to 350°F. Coat cake pans with nonstick spray; dust with flour. Whisk 2 3/4 cups flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat sugar and butter at medium speed, occasionally scraping down sides of bowl, until smooth, 3-4 minutes. Add eggs one at a time, beating to blend between additions. Beat until light and fluffy, 2-3 minutes. Gradually beat in oil. Beat in dry ingredients at low speed in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Divide among four 9" cake pans (about 2 generous cups batter per pan); smooth tops with a spatula.
- Bake until a tester inserted into center of cakes comes out clean, 22-27 minutes. Transfer pans to wire racks; let cool in pans for 5 minutes. Invert cakes onto racks, remove pans, and let cakes cool completely.
- For frosting and assembly:
- Preheat oven to 350°F. Place coconut chips in a single layer on a rimmed baking sheet lined with parchment paper. Toast until some of the chips are golden brown (some will remain white), 5-7 minutes; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
- Using an electric mixer, beat cream cheese and butter on high speed, occasionally scraping down sides of bowl, until smooth and creamy, 2-3 minutes. Add 1 1/2 tablespoons Southern Comfort and salt; beat to blend, about 1 minute longer. Add sugar; beat on low speed to blend. Increase speed to high; beat until fluffy, 5-6 minutes.
- Using a long serrated knife, cut each cake in half horizontally. Place 1 layer, cut side up, on a cake stand or plate. Lightly brush with about 1/2 tablespoon of Southern Comfort. Spread 1/2 cup frosting over. Repeat with remaining 7 layers, Southern Comfort, and frosting. Chill cake for 30 minutes. Leave remaining frosting at room temperature.
- Cover sides of chilled cake with frosting. Cover cake loosely with foil and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let cake stand at room temperature for at least 30 minutes.
- Gently pat handfuls of toasted coconut chips over sides and top of cake and serve.
POSSUM'S SOUTHERN COMFORT CAKE
Add another 1/4 cup of Southern Comfort if you'd like -- you're the chef, you deserve a drink after making this treat for your friends or family! :) Try substituting pecans or almonds instead of the walnuts; instead of yellow cake mix and chocolate chips, try chocolate cake mix and pineapple chunks...mix and match, possibilities are endless! But here's the base recipe to start out with...
Provided by Poss824
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees.
- Grease or spray a 13"x9" cake pan.
- Mix all ingredients thoroughly in good-sized bowl.
- Add batter into the pan.
- Bake at 350° for 75 minutes (cooking time will vary from oven to oven).
- Test with a toothpick poked in the center- if it comes out without batter clinging to it, it's done.
- Enjoy!
Nutrition Facts : Calories 480.8, Fat 27.8, SaturatedFat 5, Cholesterol 72.8, Sodium 414.7, Carbohydrate 47.3, Fiber 1.9, Sugar 29.6, Protein 6.8
SOUTHERN COMFORT CAKE
Make and share this Southern Comfort Cake recipe from Food.com.
Provided by Dine Dish
Categories Dessert
Time 1h30m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat your oven to 325.
- Combine all of the cake ingredients in a large bowl and beat at a medium speed for 2 minutes.
- Pour into a greased and floured 10" tube or 12" bundt pan.
- Bake at 325 for one hour; cool on rack.
- Invert on a serving plate.
- To make the glaze, melt butter in a saucepan; stir in water and sugar and boil for 3 minutes stirring constantly. Remove from heat and stir in the Southern Comfort.
- Prink the top of the cake and drizzle half of the glaze evenly over the top and sides.
- After the cake has completely cooled, reheat the remainder of the glaze and brush evenly over the entire cake.
- Sift 1 teaspoon of powdered sugar over the cake just before surving.
SOUTHERN COMFORT CAKE
Make and share this Southern Comfort Cake recipe from Food.com.
Provided by GingerlyJ
Categories Dessert
Time 1h15m
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- grease and flour 12 cup Bundt pan.
- Sprinkle nuts over bottom of pan.
- Mix cake mix, pudding mix, eggs, 1/2 cup water and 1/2 cup southern comfort.
- Pour over nuts and bake for 1 hour.
- For the glaze.
- Melt butter in a saucepan, stir in sugar and water and boil for five minutes remove from heat and stir in southern comfort.
- prick top of camw frequnetly in pan.
- pour glaze over cake and let soak through.
Nutrition Facts : Calories 2007, Fat 63, SaturatedFat 20.4, Cholesterol 275.1, Sodium 2440.4, Carbohydrate 291.9, Fiber 4, Sugar 244.8, Protein 14.6
SOUTHERN COMFORT CAKE
Beautiful cake with a bite. Once the glaze cools on the cake it almost sparkles!! Has been a HUGE hit every time I've made it.
Provided by dcbgamecock
Categories Dessert
Time 1h45m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Spray one 9 inch bundt pan with non stick cooking spray.
- Combine the cake mix, instant pudding, oil, liqueur, and chopped nuts. Beat for 2 minutes. Then pour batter into the prepared pan.
- Bake at 350 for 1 hour to 1 hour and 10 minutes or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for 10 minutes then invert onto a cake dish. Prick with a toothpick and brush with the glaze. Allow to cool completely then brush with remaining glaze.
- GLAZE.
- 1/4 cup liqueur.
- 1/4 sugar.
- 1/8 cup water.
- 1/8 lb butter.
- Combine all ingredients in a small saucepan and heat.
- Brush onto cake.
- ENJOY!
Nutrition Facts : Calories 328.7, Fat 16.2, SaturatedFat 2.7, Cholesterol 72.8, Sodium 430.6, Carbohydrate 42, Fiber 0.5, Sugar 26.5, Protein 4.3
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