DAILY RECIPE FEBUARY 15TH: CHOCOLATE PECAN BOURBON CAKE

Chocolate Pecan Bourbon Cake









Prep Time
20min
Total Time
2hrs30min
Servings
16 servings






Ingredients
Cake
2 cups Gold Medal® all-purpose flour
2 cups granulated sugar
1/2 cup butter or margarine, softened
3/4 cup buttermilk
1/2 cup water
1/4 cup bourbon or water
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
4 oz unsweetened baking chocolate, melted, cooled
1 cup chopped pecans
Chocolate Glaze
1 oz unsweetened baking chocolate
1 teaspoon butter or margarine
1 cup powdered sugar
5 to 6 teaspoons boiling water
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Instructions
1Heat oven to 350°F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup fluted tube cake pan.

2In large bowl, beat all Cake ingredients except pecans with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in pecans. Pour into pan.

3Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.

4In 2-quart saucepan, melt 1 ounce chocolate and 1 teaspoon butter over low heat, stirring occasionally. Stir in powdered sugar and water until smooth and thin enough to drizzle. Drizzle cooled cake with Chocolate Glaze.


Recipe Notes
Substitution
No buttermilk? Measure 2 1/4 teaspoons vinegar into measuring cup; add enough milk to make 3/4 cup. Stir and let sit a few minutes.

Special Touch
Sprinkle cake top with additional chopped nuts for a special touch.