CHOCOLATE-PECAN BOURBON CAKE

2 cups granulated sugar
1/2 cup (1 stick) butter or margarine, softened
2 eggs
4 squares (1 oz each) unsweetened baking chocolate, melted and cooled
3/4 cup buttermilk
1/2 cup water (or bourbon)
1/4 cup bourbon
1 tsp. vanilla
2 cups all-purpose flour or cake flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup chopped pecans

Heat oven to 350 degrees F. Grease and flour tube pan, 10x4 inches, or 12-cup bundt cake pan.

Beat sugar, butter, eggs, and chocolate together in a large bowl. Mix in buttermilk, water, bourbon, and vanilla. Add remaining ingredients, except pecans, and beat on low speed 30 seconds. Beat on high speed 3 minutes. Stir in pecans. Pour into prepared pan.

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan. Dust with powdered sugar.

Servings: 16
Adapted from source: Holidays: Over 100 Recipes and Ideas, 1994