CHOCOLATE PECAN BOURBON CAKE

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Chocolate Pecan Bourbon Cake image

A cake that's worthy of a celebration is worth making for everyday enjoyment. Indulge yourself!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 17

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

Steps:

  • Heat oven to 350°F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup fluted tube cake pan.
  • 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.
  • 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.
  • 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 Facts : Calories 360, Carbohydrate 48 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 33 g, TransFat 0 g

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