Possums Southern Comfort Cake Recipes

SOUTHERN COMFORT CAKE

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

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!

SOUTHERN COMFORT CAKE

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.

SOUTHERN POSSUM PIE

Steps:

• Beat the softened cream cheese and confectioners' sugar until smooth. Spread the mixture into the bottom of the prepared graham cracker crust. Sprinkle the chopped pecans over the mixture.
• Stir together the chocolate and vanilla pudding mixes. Pour in the milk and vanilla extract; beat on low speed for 2 minutes. Spoon into the pie pan. Cover and refrigerate for at least 2 hours. Top with the prepared whipped cream and pecan halves.