Chocolate Pecan Bourbon Cake
|All purpose flour||2 Cup (32 tbs) (Gold Medal)|
|Granulated sugar||2 Cup (32 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Buttermilk||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Bourbon/Water||1⁄4 Cup (4 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Chopped pecans||1 Cup (16 tbs)|
|Chocolate glaze||1⁄2 Cup (8 tbs)|
|Baking chocolate||1 Ounce (Unsweetened)|
|Powdered sugar||1 Cup (16 tbs)|
|Boiling water||6 Teaspoon|
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.