Cajun and Creole Recipes

Chocolate Pecan Bourbon Cake

Chocolate Pecan Bourbon Cake is worthy of a celebration, and it is worth making for everyday enjoyment. Indulge yourself!

Chocolate Pecan Bourbon Cake

Yield: 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 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
  • 1 cup powdered sugar
  • 5 to 6 teaspoons boiling water

Instructions

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

Cake

  1. In large bowl, beat all cake ingredients except pecans with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.
  2. Stir in pecans.
  3. Pour into pan.
  4. Bake for 60 to 65 minutes or until a wooden pick inserted in center comes out clean.
  5. Cool for 10 minutes; remove from pan to wire rack.
  6. Cool completely, about 1 hour.

Chocolate Glaze

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

Notes

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.

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

Nutrition

Per 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.

Attribution

Recipe and photo used with permission from: Betty Crocker



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