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Bourbon Street Fudge Cake (P, TNT)
Source: From a friend of mine, Cynthia Bowan
Serves: 12-14

Dusting of unsweetened cocoa
1-3/4 cups water
2 teaspoons instant coffee
1/4 cup bourbon liquor
5 oz. unsweetened chocolate
1 cup butter
2 cups sugar
2 cups all-purpose flour
1 tsp. baking soda
2 large eggs
1 tsp. vanilla

Grease a bundt pan and dust with unsweetened cocoa. Preheat oven to 275°F.

Simmer water, coffee, and bourbon together for 3 minutes. Add chocolate and butter and stir gently over medium heat until melted and smooth. Remove from heat, stir in sugar until blended, and cool for 3 minutes. Stir together flour and baking soda; set aside.

Transfer chocolate to a large bowl of an electric mixer. At medium speed, add flour 1/2 cup at a time, to chocolate batter, then mix another minute. Add eggs, 1 at a time, then add vanilla (batter will be thin). Pour into pan and bake for 1 hour and 20 minutes or until cake tests done. Cool on a rack for 20 minutes.

Poster's Notes: Hint: This cake is best if not refrigerated. It may be difficult to remove pan from pan, which is why the dusting of cocoa is recommended --- it works better than flour.

Posted by Susan Greene

Nutritional Info Per Serving: N/A