1 pkg. (18 1/2 oz.) yellow cake mix
1/2 c. cornstarch
1/2 c. sugar
1 c. water
4 eggs
1/2 c. corn oil
1 tsp. vanilla
Bourbon Glaze (recipe follows)

Grease 12 cup fluted or 10 x 4 inch tube pan. In large bowl stir together cake mix, cornstarch and sugar. With mixer at low speed, beat in water, eggs, corn oil and vanilla until smooth. Increase speed to medium; beat 3 minutes. Pour into prepared pan. Bake in 350 degree oven 50 to 60 minutes or until cake tester inserted in center comes out clean. Prepare Bourbon Glaze. Cool cake 15 minutes in pan. Remove; place on wire rack. While cake is still warm, pierce thoroughly with fork. Brush with 1/2 of the glaze. Let stand 1 hour. Pierce cake again; brush with remaining glaze. Store tightly covered. Makes 12 servings.

Bourbon Glaze: In 1 quart saucepan stir together 1 cup Karo light corn syrup, 1/4 cup sugar and 1/4 cup butter. Stirring constantly, cook over medium heat until sugar is dissolved. Remove from heat; stir in 1/2 cup bourbon or orange juice. Makes 1 3/4 cups.