Shelly's Recipe

CHOCOLATE PECAN BOURBON CAKE

Category: Cakes

2 cups flour
2 cups sugar
1/2 cup butter or margarine, softened
3/4 cup buttermilk
1/2 cup water
1/4 cup bourbon (or water)
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
4 ounces unsweetened baking chocolate, melted and cooled
1 cup chopped pecans
Chocolate Gloze (recipe follows)
Additional chopped pecans (optional, for garnish)
Vanilla ice cream (optional, for serving)

Heat oven to 350 degrees F. Grease bottom and side of angel food cake pan (tube pan), 10x4 inches, or 12-cup Bundt coke pan, with shortening; lightly flour.

Beat all ingredients except pecans and Chocolate Glaze in large bowl with electric mixer on low speed 30 seconds. scraping bowl constantly.

Beat on high speed 3 minutes, scraping bowl occasionally. Stir in 1 cup pecans. Pour into prepared pan.

Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 2 hours.

Drizzle with Chocolate Glaze. Sprinkle with additional pecans.

CHOCOLATE GLAZE

1 ounce unsweetened baking chocolate
1 teaspoon butter or margarine
1 cup powdered sugar
5 or 6 teaspoons boiling water

Melt chocolate and butter in 2-quart saucepan over low heat, stirring occasionally. Stir in powdered sugar and water until smooth and thin enough to drizzle.