Ingredients:

Ingredients:

2 boxes yellow cake mix

2 boxes (4-serving size) vanilla instant pudding and pie filling mix

2 cups milk

1 cup vegetable oil

1/4 cup whiskey

8 eggs

2 cups chopped walnuts

1/2 cup butter, melted (icing)

1 1/2 cups whiskey (icing)

4 cups powdered sugar (icing)

2 cups chopped walnuts (icing)

Directions:

1. Heat oven to 350°F. Spray 9 (5x3-inch) loaf pans with cooking spray.

2. In large bowl, beat cake mix, pudding mix, milk, oil, 1/4 cup whiskey and the eggs with electric mixer on medium speed 5 minutes. Add 2 cups walnuts; beat 1 minute (batter will be very thick). Divide batter evenly among pans.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven; place on cooling racks.

4. While cakes are still warm, in another large bowl, beat melted butter, 1 1/2 cups whiskey and the powdered sugar with whisk until smooth. In small bowl, reserve 1 1/2 cups icing for in small bowl; set aside.

5. With bamboo skewer, poke holes in each cake. Pour some of remaining icing over tops of cakes; let soak in 1 minute. Repeat until all icing has soaked into cakes.

6. To reserved 1 1/2 cups icing, add 2 cups walnuts. Spoon walnut mixture over tops of cakes. Cool completely, 45 to 60 minutes.

Bon Appetit!