Chocolate Pecan Bourbon Cake

A cake that's worthy of a celebration is worth making for everyday enjoyment. Indulge yourself! ...MORE + LESS -

2 cups (500 mL) all-purpose flour

2 cups (500 mL) granulated sugar

1/2 cup (125 mL) butter or margarine, softened

3/4 cup (175 mL) buttermilk

1/2 cup (125 mL) water

1/4 cup (50 mL) bourbon or water

1 tsp (5 mL) baking soda

1 tsp (5 mL) vanilla

1/2 tsp (2 mL) baking powder

1/2 tsp (2 mL) salt

2 eggs

4 oz (4 squares) unsweetened baking chocolate, melted, cooled

1 cup (250 mL) chopped pecans

1 oz (1 square) unsweetened baking chocolate

1 tsp (5 mL) butter or margarine

1 cup (250 mL) icing sugar

5 to 6 tsp (25 to 30 mL) boiling water

Hide Images

1

Heat oven to 350ºF. 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 centre 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 icing sugar and water until smooth and thin enough to drizzle. Drizzle cooled cake with Chocolate Glaze.

Substitution: No buttermilk? Measure 2 1/4 teaspoons vinegar into measuring cup; add enough milk to make 3/4 cup. Stir and let sit a few minutes.
Special Touch: Sprinkle cake top with additional chopped nuts for a special touch.