Chocolate Irish Tipsy Cakes

Step 1: In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish whiskey, and oil, add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary.

Step 2: Spoon into a greased and floured 10-inch bundt or tube pan.

Step 3: Bake in a preheated moderate oven (350F degrees) for 45 minutes, or until a cake tester inserted into the cake comes out clean.

Step 4: When cake is almost done, prepare syrup.

Step 5: Combine sugar, butter, water, and lemon juice in a small heavy saucepan.

Step 6: Bring to a boil slowly, stirring until sugar is dissolved.

Step 7: Remove from heat and stir in remaining 1/4 cup Irish whiskey or bourbon.

Step 8: Turn cake out onto two large sheets of aluminum foil placed together to form the shape of a cross.

Step 9: Let cake cool for 10 minutes, top side up for tube cake and upside down for bundt cake.

Step 10: Using a skewer or long bamboo pick, make holes all over top and sides of hot cake.

Step 11: Drizzle syrup very slowly over cake, being careful that too much does not run into any

Step 12: Cracks on top of cake.

Step 13: Bring foil up around cake and wrap securely.

Step 14: Cake may be served when completely cool, or store in an airtight container overnight.

Step 15: Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in

Step 16: A freezer for up to six months.

Step 17: Serve with whipped cream.