Ingredients
2
cups Gold Medal™ all-purpose flour
2
cups granulated sugar
1/2
cup butter or margarine, softened
3/4
cup buttermilk
1/2
cup water
1/4
cup bourbon or water
1
teaspoon baking soda
1
teaspoon vanilla
1/2
teaspoon baking powder
1/2
teaspoon salt
2
eggs
4
oz unsweetened baking chocolate, melted, cooled
1
cup chopped pecans
1
oz unsweetened baking chocolate
1
teaspoon butter or margarine
1
cup powdered sugar
5
to 6 teaspoons boiling water
Preparation
Heat oven to 350°F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup fluted tube cake pan.
In large bowl, beat all Cake ingredients except pecans with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in pecans. Pour into pan.
Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
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 cooled cake with Chocolate Glaze.
