Recipe By Anonymous
Rating
Published Jun 11th
Prep 40m Cook 1h Additional 1h Ready In 2h 40m
Servings 1 10 inch tube or Bundt cake Calories 648.1

This recipe came to me via a friend, Bertha, who just loved any cake that had booze in it. I have, in the past, eliminated the bourbon when making this for kids and it is still wonderful. Basically, it is a variation on a tunnel of fudge cake.

Recipe Ingredients

  • 1 cup butter, room temperature
  • 1 (8 ounce) package cream cheese, room temperature
  • 1 cup white sugar
  • ½ cup packed brown sugar
  • 4 eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup bourbon
  • 6 tablespoons unsweetened cocoa powder
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 pinch salt
  • ¼ cup unsalted butter, at room temperature
  • ¼ cup unsweetened cocoa powder
  • ¾ cup packed brown sugar
  • 1 tablespoon bourbon
  • 1 cup toasted pecan pieces
  • ¼ cup unsweetened cocoa powder
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter, softened
  • 5 tablespoons hot water or as needed

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt or tube pan.
  2. 2 Beat 1 cup butter, cream cheese, 1 cup sugar, and 1/2 cup dark brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in 1 teaspoon vanilla and 1/4 cup bourbon.
  3. 3 Sift together flour, 6 tablespoons cocoa powder, baking powder, and salt and set aside.
  4. 4 Prepare the filling: combine 1/4 cup butter, 1/4 cup cocoa powder, 3/4 cup brown sugar in a food processor and pulse to combine. Transfer to a bowl and mix in pecan pieces and 1 tablespoon bourbon; set aside.
  5. 5 Gradually add flour mixture to cake batter; beat on medium speed about 3 minutes. Spread half of the batter in bottom of the prepared pan and place teaspoonfuls of pecan filling around the center of batter. Cover with the remaining batter.
  6. 6 Bake in preheated oven until a toothpick inserted in the cake comes out clean, 55 to 70 minutes. Let cool on wire rack for about 20 minutes.
  7. 7 Invert cake onto a serving plate and allow it to cool completely before glazing.
  8. 8 For the glaze: sift 1/4 cup cocoa powder with 1 cup confectioners' sugar. Mix in 1 teaspoon vanilla, 1 tablespoon of butter, and 4 tablespoons hot water; add 1 to 2 more tablespoons water until desired consistency is reached. Spoon glaze over top of cooled cake.

Nutrition Facts

  • Calories 648.1
  • Carbohydrate 74.5 g
  • Cholesterol 135.9 mg
  • Fat 36.1 g
  • Fiber 3.6 g
  • Protein 8.5 g
  • Saturated Fat 18.5 g
  • Sodium 264.6 mg
  • Sugar 49.5 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. No
  2. I did not care for this recipe.
  3. After reading the comments about the cake's dryness I opted to cook it only for 55 minutes. The filling and the parts of the cake adjacent to the filling are quite tasty and moist. However the top part of the cake is somewhat...dry (that's the best word I can think of to describe it). Not - Read more ...
  4. I'm really shocked at the bad ratings and glad I didn't read them before making the cake. It was a huge hit! I didn't find it dry at all. Should have used a little less water in the glaze as most of it ran off but probably it was very tastey
  5. flavor was good but it was dry. I probably wont bother making it again
  6. I have added a photo. First of all the ingredients and directions were confusing. It needs a different layout to follow it easier. However as much time as it takes to make this recipe it was quite disappointing. I followed the recipe as listed without changes. The cake was quite dry (even though I baked - Read more ...
  7. Don't worry about excluding the bourbon from the cake when making it for children; alcohol is burned off in recipes that raise the temperature this high for this long. All that is left is rich bourbon flavor. This is pretty tasty but it's not my favorite bundt cake recipe.
  8. I disagree with the last review!!! And so do my coworkers. I won THIRD PLACE in my company's dessert bake-off with this recipe last year. (The competition was tough.) Everyone loved it. It does take some work to make but the flavor is good - I topped it off with a thick fudge glaze.
  9. It was a good cake overall but for some reason the cake itself is a bit dry except the center filling. Several people in my family have made it so it isn't just me. It takes a little longer than I had hoped but worth the wait.
RedCipes