Chocolate Pecan Bourbon Cake

 

2

cups Gold Medal® all-purpose flour

2

cups granulated sugar

1/2

cup butter or margarine, softened

3/4

cup buttermilk

1/2

cup water

1/4

cup bourbon or water

1

teaspoon baking soda

1

teaspoon vanilla

1/2

teaspoon baking powder

1/2

teaspoon salt

2

eggs

4

oz unsweetened baking chocolate, melted, cooled

1

cup chopped pecans

1

oz unsweetened baking chocolate

1

teaspoon butter or margarine

1

cup powdered sugar

5

to 6 teaspoons boiling water

• 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.