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Chocolate Pecan Bourbon Cake

Chocolate Pecan Bourbon Cake

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



Chocolate Glaze


  1. Heat oven to 350 degrees 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.
  3. Stir in pecans.
  4. Pour into pan.
  5. Bake for 60 to 65 minutes or until toothpick inserted in center comes out clean.
  6. Cool for 10 minutes; remove from pan to wire rack.
  7. Cool completely, about 1 hour.
  8. In 2-quart saucepan, melt 1 ounce chocolate and 1 teaspoon butter over low heat, stirring occasionally.
  9. Stir in powdered sugar and water until smooth and thin enough to drizzle.
  10. Drizzle cooled cake with Chocolate Glaze.

Yield: 16 servings

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.

Nutrition Information: 1 Serving: Calories 360 (Calories from Fat 150); Total Fat 17g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 45mg; Sodium 220mg; Total Carbohydrate 48g (Dietary Fiber 2g, Sugars 33g); Protein 4g

Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 8%

Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 3

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

Recipe and photo credit: Betty Crocker 2008/TM General Mills


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