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Ingredients
- 1 1/2 c. water
- 1/2 c. Jack Daniel's whiskey
- 1 T instant coffee
- 2 1/2 sticks unsalted butter
- 1 c. unsweetened cocoa pwdr
- 2 c. sugar
- 2 large eggs
- 2 c. flour
- 2 teaspoon baking pwdr
- 1/8 teaspoon salt
- 1 c. coarsely minced pecans
- 2 T Jack Daniel's
- Gobs of whipped cream or possibly vanilla ice cream for serving
Directions
- In a large saucepan, heat and stir the water, 1/2 cup Jack Daniel's, coffee, butter, and cocoa till the butter melts. Remove from heat and beat in sugar. Cool slightly, then whisk in the large eggs, blending thoroughly.In a bowl, sift together the flour, baking pwdr and salt. Beat into the chocolate mix till incorporated. Stir in the pecans. Turn the batter into a greased and lightly floured 9-inch tube pan or possibly 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 min, till a cake tester comes out clean.
- Immediately sprinkle with the 2 tbsp 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 possibly vanilla ice cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1539g | |
| Calories 5344 | |
| Calories from Fat 2543 | 48% |
| Total Fat 290.96g | 364% |
| Saturated Fat 152.15g | 609% |
| Trans Fat 0.0g | |
| Cholesterol 1024mg | 341% |
| Sodium 2996mg | 125% |
| Potassium 715mg | 20% |
| Total Carbs 647.63g | 173% |
| Dietary Fiber 28.3g | 94% |
| Sugars 403.54g | 269% |
| Protein 61.93g | 99% |
