|Graham cracker crumbs||2 Tablespoon|
|Yellow cake mix package||1|
|Water||1 Cup (16 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Whiskey||1⁄4 Cup (4 tbs)|
|Walnuts||1 Cup (16 tbs), ground|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
Grease 12-cup fluted ring dish.
Sprinkle with graham cracker crumbs.
Tilt dish to coat.
In large mixing bowl, combine cake mix, water, oil, whiskey and eggs.
Beat at low speed of electric mixer until moistened.
Beat at medium speed for 2 minutes, scraping bowl occasionally.
Stir in walnuts.
Pour batter into prepared dish.
Place dish on saucer in microwave oven.
Microwave at 50% (Medium) for 5 minutes.
Rotate dish half turn.
Increase power to High.
Microwave for 7 to 11 minutes, or just until cake starts to pull away from sides and wooden pick inserted in center comes out clean, rotating dish after every 4 minutes.
Let stand on counter for 10 minutes.
Pierce cake thoroughly with thin knife.
Let stand while preparing glaze.
In 2-cup measure, combine all glaze ingredients.
Microwave at 50% (Medium) for 3 minutes, or until mixture boils, stirring after every minute.
Pour glaze slowly over hot cake.
Chill cake for at least 3 hours.
Invert onto serving plate.