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Chocolate Pecan Bourbon Cake

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

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( 17 Ratings)

17 Ratings

5 Stars 41%

4 Stars 12%

3 Stars 29%

2 Stars

1 Stars 12%

Member Reviews ( 4 )

5ccd863d-9859-41c5-a742-2aea114ca872

Prep Time 20 min
Total Time 2 hr 30 min
Servings 16

Ingredients

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

Chocolate Glaze

1: oz unsweetened baking chocolate

1: teaspoon butter or margarine

1: cup powdered sugar

5: to 6 teaspoons boiling water

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Sprinkle cake top with additional chopped nuts for a special touch.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 220mg; 220%;
Total Carbohydrate: 48g; 48%
(Dietary Fiber 2g 2% Sugars 33g 33% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 3/5/2012 7:20:59 PM REPORT ABUSE ginmum39 said:

Rating:

Flavor was great, but watch the baking time. I checked the cake at 55 minutes and the cake tester I used came out clean. The cake was dry. I think it actually baked too long. I bake cakes all the time and never have to adjust the baking time of recipes or adjust the temp of my oven. I was disappointed. I will probably bake it again and watch it more closely.

This reply was: Helpful Inspiring

Posted 4/1/2010 9:23:00 AM REPORT ABUSE eps102 said:

Rating:

This was great! I lightened by replacing half the butter with applesauce and using half the amount of nuts, and it was still rich and decadent. My husband absolutely LOVED it, since chocolate, pecans, and bourbon are all his favorites. I know I'll be making this again.

This reply was: Helpful Inspiring

Posted 12/19/2006 9:49:50 AM REPORT ABUSE Kathie from Las Cruces said:

Rating:

Wanted to share the cake among a few people so I decided to make "little bundt cakes" in the mini pans (6 bundts to a pan). Used both pans plus a little loaf pan. The cake was just delicious, moist and a winner!!! Great recipe and it was a hit!

This reply was: Helpful Inspiring