1 1/2 c. water
1/2 c. Jack Daniel's whiskey
1 tbsp. instant cocoa
2 1/2 sticks unsalted butter
1 c. unsweetened cocoa powder
2 c. sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/8 tsp. salt
1 c. coarsely chopped pecans
2 tbsp. Jack Daniel's
Gobs of whipped cream or vanilla ice cream for serving
In a large saucepan, heat and stir the water, 1/2 cup Jack Daniel's, coffee, butter, and cocoa until the butter melts. Remove from heat and beat in sugar. Cool slightly, then whisk in the eggs, blending thoroughly.
In a bowl, sift together the flour, baking powder and salt. Beat into the chocolate mixture until incorporated. Stir in the pecans. Turn the batter into a greased and floured 9-inch tube pan or Bundt pan. Smooth the top of the batter with a spatula.
Bake the cake on the middle level of a preheated 325 degree oven for 60 to 75 minutes, until a cake tester comes out clean.
Immediately sprinkle with the 2 tablespoons of Jack Daniel's. Let cool on a rack, then remove cake from the pan.
NOTE: This cake is so rich it doesn't need icing, but it doesn't hurt to serve a lot of whipped cream or vanilla ice cream.
Tuesday, February 17, 2009
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1 comment:
I saw this recipe on another site but slightly different. I'm trying to decide which version to make, the one with coffee powder or the one with cocoa powder and salt. Have you tried both ways?
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