Bourbon Bundt Cake

Bourbon Bundt Cake

• 1 cup butter or margarine, softened
• 1 (8 ounce package) cream cheese, at room temperature
• 1 teaspoon vanilla extract
• 6 tablespoons cocoa
• 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 butter or margarine,
• 1/4 cup cocoa
• 3/4 cup packed brown sugar
• 1 tablespoon bourbon
• 1 cup toasted pecan pieces
• 1/4 cup cocoa
• 1 cup confectioner’s sugar
• 1 teaspoon vanilla extract
• 1 tablespoon butter  or margarine, softened
• 4 – 6 tablespoons hot water

Directions:

1. Preheat oven to 325 degrees.  Grease and flour one 10 inch bundt or tube pan.
2. 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 the 4 tablespoons of the bourbon.  Add eggs one  at a tune mixing well after each use.
3. Mix together flour and baking powder and mix into the batter.  Beat on medium speed about 3 minutes.  Spread half of the batter in the bottom of the prepared pan and place teaspoons  of filling around the center of batter.  Cover with the remaining batter.
4. Bake in the preheated oven for 70 – 75 minutes or until a toothpick comes out clean.Let cool slightly and then invert to a plate.
5. To make the filling:  Blend 1/4 cup of the butter or margarine. 1/4 cup of the cocoa,  3/4 cup brown sugar and 1 tablespoon of the bourbon together.  Fold in the toasted pecans.
6. To make the glaze:  Blend 1/4 cup of the cocoa, 1 cup confectioner’s sugar, 1 teaspoon vanilla, 1 tablespoon of the butter or margarine, and starting with 4 tablespoons of the water, then adding more if needed for desired consistency.  Spoon over the top of cooled cake.

This recipe takes a bit more time,  Just follow the directions carefully.  I make the filling (# 5)and set it aside before I start the cake batter.