CHOCOLATE PECAN BOURBON CAKE
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
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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Ganidu Herath
[email protected]I followed the recipe exactly and the cake turned out dry. I'm not sure what went wrong.
Jeffrey Abeto
[email protected]This cake was a bit too sweet for my taste, but it was still good.
ann wolfe
[email protected]This cake is so easy to make and it always turns out perfect. I love the fact that I can use any type of chocolate I want.
ogunwole peter
[email protected]I made this cake for a party and it was a hit! Everyone loved it. The cake was moist and flavorful, and the frosting was the perfect complement.
Grayson O'Neal
[email protected]This cake was absolutely delicious! The chocolate was rich and decadent, the pecans added a nice crunch, and the bourbon gave it a unique flavor. I would definitely recommend this cake to anyone who loves chocolate and bourbon.