food Bertha's Big Bourbon Bundt Cake recipe

Recipe Collections	Home	Link to Us			Appetizer	Barbeque	Beef	Beverage
Bread	Brunch	Cake	Chicken	Christmas	Cookie	Dessert	Holiday	Main Dish
Pasta	Pie	Pork	Salad	Seafood	Side Dish	Soup	Thanksgiving	Vegetarian

Bertha's Big Bourbon Bundt Cake recipe

1 servings

Ingredients:

1 cup butter, softened

1 (8 ounce) package cream cheese

1 teaspoon vanilla extract

6 tablespoons unsweetened cocoa powder

1/2 cup packed brown sugar

1 cup white sugar

4 tablespoons bourbon

4 eggs

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 cup unsalted butter

1/4 cup unsweetened cocoa powder

3/4 cup packed brown sugar

1 tablespoon bourbon

1 cup toasted pecan pieces

1/4 cup unsweetened cocoa powder

1 cup confectioners' sugar

1 teaspoon vanilla extract

1 tablespoon butter, softened

5 tablespoons hot water

Instructions:

Preheat oven to 325 degrees F (165 degrees C).

Grease and flour one 10 inch Bundt or tube pan.

Cream 1 cup of the butter or margarine, cream cheese, 1 teaspoon of the vanilla, 6 tablespoons of the cocoa, 1/2 cup of the brown sugar, white sugar, and 4 tablespoons of the bourbon.

Add eggs one at a time mixing well after each one.

Mix together flour and baking powder and mix into batter.

Beat on medium speed about 3 minutes.

Spread half of the batter in bottom of the prepared pan and place teaspoonfuls of filling around the center of batter.

Cover with the remaining batter.

Bake at 325 degree F (165 degrees C) for 70 to 75 minutes or until a toothpick comes out clean.

Let cool slightly on damp tea towel and then invert on to a plate.

Cool completely and then spread with glaze.

To Make The Filling: Blend 1/4 cup of the unsalted butter or margarine, 1/4 cup of the cocoa, 3/4 cup of the brown sugar, and 1 tablespoon of the bourbon together.

Fold in the toasted pecans.

To Make The Glaze: Blend 1/4 cup of the cocoa, 1 cup of the confectioner's sugar,1 teaspoon of the vanilla, 1 tablespoon of the butter, and starting with 4 tablespoons of the water then adding more until the desired consistency is reached.

Spoon over top of cooled cake.