Copy Desk: Jack Daniel’s Whiskey Cake

My breaks from college always consist of taking on a new baking endeavor.  Last summer, I learned how to make a college kid’s dream dessert: Jack Daniel’s whiskey cake.

First, pick up a small bottle of Jack from your nearest liquor store. You’ll only need half a cup of whiskey for the cake, so if you’re thinking of enjoying some later on, do yourself a favor and buy a bigger bottle.

While you’re out, pick up a box of Cherrybrook Kitchen yellow cake mix, a small box of Jell-O vanilla pudding mix and a bag of butterscotch chips. Once you’re back home, check your fridge for milk, butter and eggs. If you live on campus, odds are you don’t have any of those either, so swing by the local farmer’s market to pick some up.

Grease a cake pan, preheat your oven to 150 degrees and carefully stick the pan in.

In a bowl, use your hands to mix together the pudding and yellow cake mix.  Add in the half cup of Jack Daniel’s, a 3/4 cup of butterscotch chips, a 3/4 cup of melted butter, five slightly beaten eggs and half a cup of milk.

Take a big whiff of your mix as you pour it in the pan. It will taste even better.

Raise your oven’s temperature to 350 degrees and place the pan back in.

While waiting, listen to some good music and pour yourself a cup of Jack with some Coke. After 45 minutes, you should have a delicious, moist Jack Daniel’s cake.

If you’re broke, indulge in some salted Jack Daniel’s fudge — the deliciousness of Jack without the buzz or complete sugar high for $1. Enjoy!