Reviewed: Oct. 15, 2009

This is a great recipe! I also make it with a glaze over the top. Glaze consists of butter, powdered sugar, and a splash of Southern Comfort. Sprinkle the top with powdered sugar after the glaze is set and this cake it to die for!

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artskelley

Cooking Level: Intermediate

Living In: Wentzville, Missouri, USA

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Reviewed: Sep. 15, 2009

Was a fabulous party cake that everyone loved. Some even suggested it was better than sex. I did use the suggested glaze which I believe completely made it even better. Thank you for a wonderful recipe and for the following suggestions!

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mandm7675

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Reviewed: Sep. 9, 2009

This cake is the BOMB. I made it over the weekend and it turned out fabulous. It looked a little plain so I made a drizzle of Southern Comfort and icing sugar. It was soooo good. I will make again and again. Thanks for the recipe.

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shawnda

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Reviewed: Mar. 11, 2009

This cake was delicious - made it one Thanksgiving, my family ate it all...!!!

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Michelle Karman

Cooking Level: Intermediate

Living In: Winston Salem, North Carolina, USA

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Reviewed: Jul. 19, 2008

This cake is delicious...so moist. I get rave reviews wheni make this cake and there is never a crumb left over.

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JaimeEC

Cooking Level: Expert

Home Town: Valley Stream, New York, USA

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Reviewed: Dec. 15, 2007

Just made this for a Christmas party and it was very well recieved. I added the glaze that RettaBaby added and I omiited the nuts and I added a sprinkling of confectioner's sugar.

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Apr. 9, 2006

I could not stop eating this cake. The only change I made was using pecans instead of walnuts. I want to try this recipe with chocolate cake and pudding too

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mrssmith

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Reviewed: Mar. 18, 2005

Let me preface my review by saying I used this recipe as a starting point. I made some substitutions based on what I had on hand. I used a chocolate cake mix (w/o pudding), a pkg of chocolate instant pudding, and replaced the Southern Comfort with 1/4c dark rum and 1/4c coconut rum. In place of the walnuts I used about 1/2c of coconut and 1/3c pecans (I didn't measure these). I baked 8 mini-loaf pans, 12 mini-muffins, and a small ramekin, adjusting the baking time accordingly. They are SUPER - the only thing I'd probably do differently is either stick with all coconut rum or add a little coconut extract. I imagine it would be equally good using just plain rum if you don't care for coconut. This seems to be a very versatile recipe and will be a keeper for me because of the ease in substituting ingredients. I'm also considering a lemon cake/pudding with lemon bacardi rum this summer to serve with strawberries.

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St. Louis Cook

Cooking Level: Expert

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Reviewed: Nov. 28, 2003

I have this recipe too, and my family and friends love it, but my recipe comes with a yummy glaze that keeps it moist for days: melt 1/4 cup butter in a small saucepan. Stir in 1/8 cup water and 1/2 cup sugar. Boil for 3 minutes, stirring constantly. Remove from heat, stir in 1/4 cup Southern Comfort. After removing the cake from the pan, prick top of cake. Brush half of glaze evenly over top and sides. Cool cake. Reheat glaze and brush over cake. Before serving, sift 1 tbsp powdered sugar over cake. Delicious!

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RETTABABY

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Reviewed: Mar. 21, 2002

I made two of these cakes recently for a food fair at my school. The cake was incredible, but I did do something a little different. I used cold water instead of milk and pecans instead of walnuts. Overall it was incredible and EVERYONE loved it, and were pleasantly surprised!

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TwoDCsPlus1

Home Town: Hagerstown, Maryland, USA

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Reviewed: Nov. 11, 2001

This recipe was great, I received lots of compliments from our guests. The cake looked a little plain, so I just sprinkled icing sugar over the top and it looked store bought. Will definitely make again.

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MCMURCH

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Reviewed: Jan. 5, 2001

Excellent recipe. I've been looking for this recipe forever. Everyone at the party loved it. Would not really recommend for kids, because of the alcohol .

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