MSU Chef Kurt’s Booze-y Cake

Michigan State University Executive Chef Kurt Kwiatkowkski has concocted this delicious boozy dessert for you to bring to the party this weekend. Yum!

Scotch Cake

18oz Yellow Cake Mix
1 package French vanilla pudding (instant)
½ c. milk
1 c. Scotch
½ c. vegetable oil
4 eggs
¼# butter
1 c. sugar
¼ c. water

Grease the bottom and sides of a 13x8 cake pan, or two smaller square cake pans

Blend cake mix, pudding, ½ c. milk, ½ c. scotch, oil and eggs with mixer

Pour into cake pan and bake at 325 F for 25-30 minutes or until cooked through

While cake is cooking mix sugar and water together in a sauce pan and put over medium LOW heat for 10 minutes or until all sugar has liquefied. Add butter to the mixture and turn heat to medium high and simmer for 5 minutes.

Remove from heat and add remaining ½ c. of scotch and keep sauce warm

When the cake is done and comes out of the oven pour this mixture over hot cake and leave in pan for 30 minutes before turning out.