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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake:
1 cup butter, softened
1 (8 oz) pkg cream cheese
1 tsp vanilla extract
6 tbsp unsweetened cocoa powder
1/2 cup packed brown sugar
1 cup white sugar
4 tbsp bourbon
4 eggs
2 1/2 cups flour
1 1/2 tsp baking powder
1/4 cup unsalted butter
1/4 cup unsweetened cocoa powder
3/4 cup packed brown sugar
1 tbsp bourbon
1 cup toasted pecan pieces
Glaze:
1/4 cup unsweetened cocoa powder
1 cup confectioners sugar
1 tsp vanilla extract
1 tbsp butter, softened
5 tbsp hot water
Preheat oven to 325. Grease and flour one 10 inch Bundt or tube pan. Next, cream butter, cream cheese, vanilla, cocoa, brown sugar, white sugar, and bourbon. Add eggs one at a time mixing well after each one. Mix together flour and baking powder and mix into batter. Beat on medium speed about 3 minutes.
Make filling: Blend unsalted butter, cocoa, brown sugar, and bourbon together. Fold in the toasted pecans.
Spread half of the batter in bottom of the prepared pan and place teaspoonfuls of filling around the center of batter. Cover with the remaining batter. Bake at 325 for 70 to 75 minutes or until a toothpick comes out clean. Let cool slightly on damp tea towel and then invert on to a plate. Cool completely and then spread with glaze.
For Glaze: Blend 1/4 cup of the cocoa, 1 cup of the confectioners sugar, 1 tsp of the vanilla, 1 tbsp of the butter, and starting with 4 tbsp of the water then adding more until the desired consistency is reached. Spoon over top of the cooled cake.
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CHOCOLATE BOURBON BUNDT CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake:
1 cup butter, softened
1 (8 oz) pkg cream cheese
1 tsp vanilla extract
6 tbsp unsweetened cocoa powder
1/2 cup packed brown sugar
1 cup white sugar
4 tbsp bourbon
4 eggs
2 1/2 cups flour
1 1/2 tsp baking powder
1/4 cup unsalted butter
1/4 cup unsweetened cocoa powder
3/4 cup packed brown sugar
1 tbsp bourbon
1 cup toasted pecan pieces
Glaze:
1/4 cup unsweetened cocoa powder
1 cup confectioners sugar
1 tsp vanilla extract
1 tbsp butter, softened
5 tbsp hot water
Preheat oven to 325. Grease and flour one 10 inch Bundt or tube pan. Next, cream butter, cream cheese, vanilla, cocoa, brown sugar, white sugar, and bourbon. Add eggs one at a time mixing well after each one. Mix together flour and baking powder and mix into batter. Beat on medium speed about 3 minutes.
Make filling: Blend unsalted butter, cocoa, brown sugar, and bourbon together. Fold in the toasted pecans.
Spread half of the batter in bottom of the prepared pan and place teaspoonfuls of filling around the center of batter. Cover with the remaining batter. Bake at 325 for 70 to 75 minutes or until a toothpick comes out clean. Let cool slightly on damp tea towel and then invert on to a plate. Cool completely and then spread with glaze.
For Glaze: Blend 1/4 cup of the cocoa, 1 cup of the confectioners sugar, 1 tsp of the vanilla, 1 tbsp of the butter, and starting with 4 tbsp of the water then adding more until the desired consistency is reached. Spoon over top of the cooled cake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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