Chocolate Pecan Bourbon Cake Recipe

A cake that's worthy of a celebration is worth making for everyday enjoyment. Indulge yourself!
Chocolate Pecan Bourbon Cake picture

Summary

Preparation Time20 MinCooking Time2 Hr 30 Min
Ready In2 Hr 50 MinDifficulty LevelBit Difficult
Health IndexAverageServings10
CuisineCourse
TasteFeel
MethodDish
SpecialityVegetarian
Main Ingredient, Interest Group,

Ingredients

 All purpose flour2 Cup (32 tbs) (Gold Medal)
 Granulated sugar2 Cup (32 tbs)
 Butter/Margarine1⁄2 Cup (8 tbs), softened
 Buttermilk3⁄4 Cup (12 tbs)
 Water1⁄2 Cup (8 tbs)
 Bourbon/Water1⁄4 Cup (4 tbs)
 Baking soda1 Teaspoon
 Vanilla1 Teaspoon
 Baking powder1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Eggs2
 Chopped pecans1 Cup (16 tbs)
 Chocolate glaze1⁄2 Cup (8 tbs)
 Baking chocolate1 Ounce (Unsweetened)
 Butter/Margarine1 Teaspoon
 Powdered sugar1 Cup (16 tbs)
 Boiling water6 Teaspoon

Nutrition Facts

Serving size

Calories 560 Calories from Fat 199

% Daily Value*

Total Fat 23 g35.6%

Saturated Fat 9.1 g45.4%

Trans Fat 0.5 g

Cholesterol 67.6 mg

Sodium 309.8 mg12.9%

Total Carbohydrates 83 g27.5%

Dietary Fiber 2.2 g9%

Sugars 59.2 g

Protein 6 g12.1%

Vitamin A 7% Vitamin C 0.21%

Calcium 4.2% Iron 12%

*Based on a 2000 Calorie diet

Directions

1. Heat oven to 350°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.
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