CHOCOLATE PECAN BOURBON CAKE 2 cups 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 ounces unsweetened baking chocolate, melted and cooled 1 cup chopped pecans Chocolate Glaze (recipe follows)

Heat oven to 350°F. Grease and flour angel food cake pan (tube pan), 10 x 4 inches, or 12-cup bundt cake pan.

Beat all ingredients except pecans in large bowl 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. Drizzle with Chocolate Glaze.

Makes 16 servings.

CHOCOLATE GLAZE

1 ounce unsweetened baking chocolate
1 teaspoon butter or margarine
1 cup powdered sugar
5 or 6 teaspoons boiling water

Melt chocolate and butter in 2-quart saucepan over low heat, stirring occasionally. Stir in sugar and water until smooth and thin enough to drizzle.

1 Serving: Calories: 355 (Cal. from fat: 155), Fat: 17g (Saturated: 7g), Cholesterol: 45mg, Sodium: 230mg, Carbohydrate: 49g, Protein: 4g.

[Gold Medal, Let's Bake! no.30]