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.
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 mg22.5%
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