Preheat oven to 325°.
Grease and flour two 6 cup Bundt pans.
In medium bowl, combine cake mix, pudding, eggs, oil, and whiskey.
Beat at medium speed for 2 minutes.
Pour batter into prepared pans, filling half way.
Bake 40 minutes.
Cool and invert onto plate.
While cake is cooling, make the glaze.
4 Tbs butter
1/2 cup sugar
2 Tbs water
1/4 cup Southern Comfort whiskey
In a small saucepan, heat all ingredients over medium heat.
Stir to dissolve sugar.
This came straight out of the NCMA cookbook titled An Appetite for Art.