Originally Posted by dawnscake
If I use alcohol (specifically whiskey) to replace the water in a cake, do I use the same amount?
I would have to agree with LadyCake here.
Alcohol acts as a flavoring as well as adding some additional moisture. So I would only substitute maybe half of the required amount of water.
However, here is where it gets a bit tricky, alcohol gets evaporated much more quickly than water so you will be losing some moisture in your cake. What I like to do (depending on the recipe) is supplement the recipe with a few extra tablespoons of water.
Here are some Whiskey Cake Recipes you might find useful:Chocolate Scotch Whiskey CakeIrish Whiskey CakeWhiskey Cake IWhiskey Cake II