Amazingly this cake does not contain bacon. My favorite singing diva and I are usually busy pondering recipes for a future tea where bacon will be prominent in each dish, but this morning Meg focused on a chocolate whiskey cake and hoped that one of her baking friends would make one so that she could taste test. Being in a baking mood, I volunteered, but only if I could make it as a pound cake. Meg decided that would be okay with her.
Then there was the discussion about which whiskey to use. Seems Meg knows nothing about whiskeys. Neither do I. LOL My husband has three bottles for me to choose from: Jameson, Dickels, and the Torran. I had thought to use the Jameson since that is what I normally use for baking, but my hand reached for the Torran instead. I am pleased with the results.
Drunken Diva Pound Cake
2 sticks butter, softened
1/2 cup Crisco or plain yogurt
3 cups sugar
6 eggs
1/4 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
1/8 teaspoon cloves
1/3 cup cocoa (I used Ghiradelli’s)
3 cups flour
2/3 cup black coffee (preferably a dark roast)
1/3 cup whiskey
1 cup semi-sweet chocolate chips
Preheat oven to 325*F. Butter and flour a bundt pan or two loaf pans and set aside.
Beat the butter and Crisco together. Add the sugar and cocoa. Add the eggs one at a time and beat well after each addition. Add vanilla, black pepper, salt, baking powder, cloves. Add the flour in thirds to the egg mixture and alternate with the coffee and whiskey. Fold in the chocolate chips.
Pour batter into a prepared bundt pan or the two loaf pans. Bake for 1 hour and 15 minutes. Let cool for 10 minutes before inverting onto cake plate.
If you so desire, dust with confectioners sugar.