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Bourbon Chocolate Cake
Recipe
Makes 1 9"
round cake
 Cake
1 package chocolate cake mix with pudding
3 eggs
1/2 cup bourbon
1/2 cup cold water
1/3 cup vegetable oil
Frosting
16 ounces whipping cream
1/3 cup unsweetened cocoa powder
1/2 cup confectioners sugar
1 teaspoon vanilla extract
1/2 cup bourbon
1 cup pecans, walnuts or almonds, finely chopped
Cake: Preheat
oven to 350°F. Grease and flour two 9" round cake pans.
Combine cake mix, eggs, bourbon,
cold water and vegetable oil in large bowl of mixer. Beat for 2 minutes on
high speed until very light. Pour into pans. Bake for 30 minutes or until tests done. Cool in pans 10 minutes.
Remove cakes and cool completely. Split layers in half horizontally. Place one
layer on a cake plate. Spread frosting evenly over the cake layer. Sprinkle with
some of the nuts. Place next layer on top and spread that layer with
frosting and sprinkle with nuts. Repeat with the remaining two
layers. Cover the sides with frosting if desired. Chill at least 2 hours.
Refrigerate leftovers
Frosting: In large mixing bowl, combine whipping cream, cocoa,
powdered sugar and vanilla. Beat until stiff then fold in the bourbon.
Chocolate
Toffee Trifle
Serves 10-12
Source: Bon Appetit Nov. 1996
1 1/2 ounces unsweetened chocolate, finely chopped
1 cup sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
1/4 cup buttermilk
1/2 cup boiling water
1 teaspoon vanilla extract
3 cups chilled whipping cream
1 1/2 cups chocolate-covered English toffee bits (two 6-ounce bags)
Semisweet chocolate shavings
Preheat oven to 375°F.
Butter and flour 9-inch square baking pan with 2-inch-high sides. Melt 1 1/2
ounces chocolate in top of double boiler set over simmering water, stirring
until smooth. Remove from over water. Let cool 10 minutes.
Sift flour, baking soda and
salt into medium bowl. Beat brown sugar and butter in large bowl until blended.
Add egg; beat well. Beat in yolk. Add melted chocolate; beat until
blended. Mix in dry ingredients alternately with buttermilk, beginning and
ending with dry ingredients. Add 1/2 cup boiling water and vanilla; stir until
blended (batter will be thin.)
Pour batter into prepared
pan. Bake until tester inserted into center comes out clean, about 35 minutes.
Transfer pan to rack and cool completely (can be prepared 1 day ahead).
Cover with foil and store at room temperature.)
Beat cream in large bowl
until stiff peaks form. Spoon 1 1/2 cups whipped cream into bottom of large
glass trifle bowl. Sprinkle with 1/2 cup toffee bits. Crumble 1/3 of cake over
toffee. Repeat layering of whipped cream, toffee bits and cake, creating 3
layers of each. Spoon remaining whipped cream over top, spreading to cover.
Cover trifle; refrigerate at least 4 hours. (Trifle can be prepared 1 day ahead.
Keep refrigerated.)
Sprinkle trifle with
chocolate shavings and serve.
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