Chocolate-Bourbon-Pecan Cake
Fill and frost a velvety, three-layer chocolate cake with a rich buttercream frosting accented with bourbon, and top the cake with toasted pecans and chopped chocolate. The combination of chocolate, pecans and bourbon is the trifecta of flavor.
Yield: Makes 12 servings
Recipe from
Ingredients
- Chocolate Velvet Cake Batter
- Bourbon Buttercream Frosting
- 2 3/4 cups chopped pecans, toasted
- 1 (4-ounce) semisweet chocolate bar, chopped
Preparation
- Spoon batter evenly into 3 greased and floured 9-inch square pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans, and let cool completely on wire rack.
- Spread Bourbon Buttercream Frosting between layers and on top and sides of cake, sprinkling 1/4 cup pecans on top of frosting for each of the layers. Press remaining 2 cups pecans into sides of cake. Sprinkle chopped semisweet chocolate bar over top of cake.
Chocolate-Bourbon-Pecan Cake Recipe at a Glance
- COURSE: Cakes/Frostings
- CONVENIENCE: Entertaining
- MAIN INGREDIENT: Chocolate
- COOKING METHOD: Bake
- PUBLICATION: Southern Living
More Recipes for Cakes/Frostings
-
Pecan Cake with Caramel Mousse and Brown Sugar Topping
Cooking Light -
Chocolate Pecan Torte
Health -
Bourbon-Pecan Pound Cake Truffles
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy