This is a very aromatic and rich cake! I've had this recipe bookmarked for at least four years, so I was excited to finally get a chance to try it. I doubled the amount of bourbon butter sauce; the cake didn't absorb quite all of it, but I'm a sucker for syrup-soaked baked goods, and people commented on how moist the cake was. I also took JanetB's suggestion of adding some peppermint extract to the batter. I have to admit that, even being as huge a fan of peppermint as I am, I wondered how well it would work in a non-chocolate cake. But, as it turns out, the flavor (and the aroma) reminds me most strongly of Hickory Farms' Melt Away Mints, the pastel-colored nonpareil-covered butter mints that I've loved since childhood. In fact, people have come back to the cake just to get another glob of frosting. The only change I would make, I think, is increasing the amount of bourbon. I put in 2 tablespoons (with a doubled portion of sauce) and still there's just barely a hint of bourbon flavor. If you're not a big bourbon fan, though, that amount might be just right! Definitely a unique and interesting recipe, and one I'll be making again.