Chocolate Whiskey Layer Cake

"Woman's World 7/18/00 . Chocolate chips, chopped pecans, buttermilk and just enough Jack Daniels turn a cake mix into a heavenly creation your family will gobble up!"
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Ready In:


  • 1 cup chopped pecans
  • 1 (18 1/4 ounce) package devil's food cake mix
  • 1 cup buttermilk
  • 23 cup canola oil
  • 3 eggs
  • 14 cup whiskey, such as Jack Daniels
  • 1 cup miniature semisweet chocolate chips
  • 2 (16 ounce) cans chocolate frosting
  • pecan pieces (optional)


  • Preheat oven to 350 degrees. Butter and flour 2 9-inch round cake pans.
  • On ungreased baking sheet, bake pecans 6-8 minutes or until golden. Remove from pan; cool completely, 10 minutes.
  • Meanwhile, in bowl combine cake mix, buttermilk, oil, eggs, and whiskey; with mixer at low speed, beat until combined. Increase speed to medium; beat 2 minutes.
  • Stir in chocolate chips and cooled pecans.
  • Divide batter between pans. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool on racks 5 minutes. Remove from pans; cool completely on racks.
  • Place 1 cake layer on serving platter; spread with 1 cup frosting. Top with remaining layer; spread top and sides with remaining frosting. Press pecan pieces onto side, if desired.

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  1. I have tried this recipe nine years ago from ww mag. and lost the recipe,it's one of the best cakes I ever made! by jordan_gina


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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