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Chocolate Pecan Bourbon Cake

  • Prep 20 min
  • Total 3 hr 40 min
  • Ingredients 18
  • Servings 16

Ingredients

Cake

2
cups Gold Medal™ all-purpose flour
2
cups granulated sugar
1
teaspoon baking soda
1/2
teaspoon baking powder
1/2
teaspoon salt
1/2
cup butter or margarine, softened
3/4
cup buttermilk
1/2
cup water
1/4
cup bourbon or water
1
teaspoon vanilla
2
eggs
4
oz unsweetened baking chocolate, melted, cooled
1
cup chopped pecans

Glaze

1
oz unsweetened baking chocolate
1
teaspoon butter or margarine
1
cup powdered sugar
5
or 6 teaspoons boiling water
Additional chopped pecans, if desired
2010 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
230mg
10%
Potassium
150mg
4%
Total Carbohydrate
49g
16%
Dietary Fiber
2g
10%
Sugars
33g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Serve slices of this decadent cake with chocolate or vanilla ice cream.

Fresh raspberries and a sprig of mint make a nice garnish.

Directions

  • 1 Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan or 12-cup fluted tube cake pan with shortening; lightly flour. In large bowl, beat all cake ingredients except 1 cup chopped pecans with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in 1 cup pecans. Pour into pan.
  • 2 Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes Remove from pan to cooling rack. Cool completely, about 2 hours.
  • 3 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 glaze over cake. Sprinkle with additional pecans.

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