Chocolate-Bourbon-Pecan Cake


  • 2 ¾ cups chopped pecans, toasted
  • 1 (4-ounce) semisweet chocolate bar, chopped

Spoon batter evenly into 3 greased and floured 9-inch square pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans, and let cool completely on wire rack. Spread Bourbon Buttercream Frosting between...

View full recipe at SpringPad


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