This cake is pretty good, if I do say so myself. It's an adaptation of several recipes going all the way back to the 1960s. It's rich and dense (I will avoid making the obvious comparison to any of the men in my life, past or present). Anyway, give it a shot -- I think you'll like it!
Oh, it's pretty easy to make, too, except for the frosting!
But first, the cake:
Take a stick of butter out of the refrigerator and allow it to come to room temperature. You'll need it later. Trust me!
Next, preheat oven to 325 degrees. Grease two 8-9" round cake pans. In a mixing bowl, combine:
1 yellow cake mix
1/2 C. Southern Comfort
1 3.4 oz. package instant vanilla pudding mix
1/2 C. vegetable oil
1/2 C. water
4 eggs
I like this recipe in part because you only have to use 1 measuring cup. I'm a lazy cook, so that's a plus in my book. OK, beat all of the above on low speed for 1 minute, scrape the bowl with a spatula, then beat on medium speed for 2 more minutes. Pour into cake pans and stick into the oven.
That's it. Like I said, pretty easy, eh? Oh, the cake's done when an inserted toothpick comes out clean (approximately 30-35 minutes).
OK! While the cake is baking, drain 1 large can of crushed pineapple. Pour off the juice into a glass and drink it. That's the only healthy part of this cake. Now that you've gotten that out of the way, dump the pineapple into a shallow bowl, pour a couple of fingers of Southern Comfort over it, stir and allow it to marinate until the cake is out of the oven. You will probably snitch a little of the pineapple in the meantime, and that's fine -- you'll have plenty. Go ahead and sample it. You won't be needing the rest of that bottle of Southern Comfort, so feel free to have a nip of that, too.
Alright! While the cake is cooling, it's time to make the frosting. This is the tricky part. Actually, it's a real (expletive). I don't recommend making this frosting unless you have a mixer on a stand, since you have to beat it for, like, 25 minutes. No kidding! I'm not exaggerating. This was my father's favorite frosting when I was a kid, and my mother made it a lot. Or, to be more precise, had me make it. She could easily spare a half-hour or so of my time to run the handheld mixer. At the time, I hated this frosting with a passion! Now, I kind of like it, as it makes me nostalgic for my childhood. Middle age will do that to you ...
So, for the frosting!
In a mixing bowl, combine:
1 stick of butter (margarine will do in a pinch)
3/4 C. Crisco
1 C. granulated sugar
Splash of vanilla
Cream for 7 minutes. Yes, you read that right, 7 minutes.
While the mixer is doing its thing, scald 1 C. of whole milk in a small saucepan. (If you don't have whole milk, a combination of half-n-half and skim milk works fine, and creates a frosting with a lovely whipped cream consistency.)
Pour the hot milk into the creamed mixture ONE TABLESPOON AT A TIME, beating for a long long longgggg time between each tablespoon. (Put the saucepan back on the burner, with the heat shut off, between spoonfuls to keep the milk warm.) Your mission, should you choose to accept it, is to beat this frosting so long and so hard that every bit of sugary graininess disappears! It will take about 20 minutes, and toward the end, you'll start becoming very nervous as to the outcome, but just like magic, with the last tablespoon of milk, the frosting will suddenly turn smooth and wonderful! Well, unless you screw it up. Did I mention it will take about 20 minutes?
OK, you now have frosting. Place 1 layer of cake on a plate or cake stand (if you're one of those frou-frou people who have a cake stand) and spread a thin layer of frosting over it. This acts as a kind of moisture barrier, keeping the pineapple juice from making the bottom layer of the cake soggy. Let me emphasis the word THIN, though -- this frosting recipe isn't exactly generous, and if you use too much between the layers, you'll end up having to really stretch it to cover the top. Picture doing a sort of frosting combover to hide the cake's bare, bald scalp. Again, THIN layer. Next, drain the pineapple again and knock back the juice. Ahh! Marvelous! Isn't it much better with the addition of Southern Comfort? I thought so.
Spread the pineapple on top of the first layer (you didn't eat
too much, did you?), put on the top layer, and frost the top and sides. Tahh-DAHHH! You're done. That's all there is to it.
That might be the funniest recipe I ever read. L! 
