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This recipe for BOURBON-CHOCOLATE PRALINE CAKE, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Burgess
Added: Tuesday, August 11, 2009


1 cup butter
1/4 cup unsweetened cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla
2 cups sugar
2 cups flour
1/2 teaspoon salt

2 cups semisweet chocolate chips
1/2 cup whipping cream
1/4 cup butter, cut into pieces

4 tablespoon butter
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla
1/3 cup bourbon

1/2 cup chopped pecans
2 tablespoons butter
1/2 cup light brown sugar
3 tablespoons whipping cream
1/2 cup powdered sugar
1/2 teaspoon vanilla

Grease bottom of three 8-inch round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside.
Cook butter, cocoa and water in a saucepan over low heat stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat and let cool.
Beat buttermilk, eggs and baking soda at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended.
Combine sugar, flour and salt, gradually add to buttermilk mixture beating until blended. Batter will be thin. Pour batter evenly into prepared pans.
Bake at 350 for 25 to 28 minutes until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks. Cake layers will appear thin.
Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining ganache on sides of cake. Do not frost top of cake. Chill cake 30 minutes. Pour warm praline frosting slowly over top of cake spread to edge.
Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm bourbon glaze over cake. Let stand up to 24 hours.

Microwave chocolate morsels and cream in a glass bowl on medium (50% power) 3 minutes or until morsels are melted, stirring after 1.5 minutes; whisk until smooth. Gradually add butter whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes.

Toast pecans on a baking sheet at 350 for 15 minutes or until golden brown stirring once.
Bring butter, brown sugar and cream to a boil in a 2-quart saucepan over medium heat, stirring often; boil, stirring often 1 minute. Remove from heat and whisk in powdered sugar and vanilla until smooth. Add toasted pecans. Stir gently 3 minutes or until frosting begins to cool and thicken slightly.

Melt butter in a skillet over medium heat; stir in sugar, brown sugar and vanilla stirring constantly about one minute. Remove skillet from heat and stir in bourbon. Carefully ignite the fumes just above liquid mixture with a long match or long lighter. Let stand until flames disappear.

Personal Notes:
Personal Notes:
The Bourbon adds a good flavor but I like Kahlua. Either one makes a wonderful cake that says, "You are loved."




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