Chocolate Pecan Bourbon Cake recipe

Makes: 16 servings

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 extract
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
4 ounces unsweetened baking chocolate, melted, cooled
1 cup chopped pecans

Chocolate Glaze
1 ounce unsweetened baking chocolate
1 teaspoon butter or margarine
1 cup powdered sugar
5 to 6 teaspoons boiling water

1. Heat oven to 350 degrees F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup fluted tube cake pan.

2. In 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.

3. Bake 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.

4. In 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.

Nutrition Information: 1 Serving: Calories 360 (Calories from Fat 150); Total Fat 17g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 45mg; Sodium 220mg; Total Carbohydrate 48g (Dietary Fiber 2g, Sugars 33g); Protein 4g

Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 8%

Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 3

*Percent Daily Values are based on a 2,000 calorie diet.

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.

Recipe and photograph provided courtesy of Betty Crocker 2008/TM General Mills.