When it comes to Southern cooking, there are few dishes that can’t be improved with a little Jack Daniel’s. Cookbook author, food and drink writer and Food Republic contributor Chris Chamberlain loaned us this chocolate chip cake recipe from his new book, The Southern Foodie, which, by the way, sold like hotcakes on QVC.
Besides, we’ll eat just about anything if you drizzle hot buttered whiskey glaze over it. Hand us that pork chop. Let’s get weird.
For the cake
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter
- 2 cups brown sugar, firmly packed
- 4 large eggs
- 1/2 cup Jack Daniel's Tennessee Whiskey
- 1 cup pecans, chopped
- 3/4 cup chocolate chips
For the buttered whiskey glaze
- 4 tablespoons unsalted butter
- 2 cups confectioner's sugar
- 3 tablespoons Jack Daniel's Tennessee Whiskey
- 1 teaspoon vanilla extract
For the cake:
- Preheat the oven to 325°.
- Grease a 10-inch tube pan. Combine the flour, baking powder and salt in a medium bowl.
- Melt the butter in a large saucepan over low heat.
- Remove from the heat and stir in the brown sugar, eggs, flour mixture, and whiskey, stirring well after each addition. Pour the batter into the prepared pan.
- Sprinkle evenly with the pecans and chocolate chips. Bake about 1 hour, until the center of the cake is firm and the edges begin to pull away from the side of the pan.
- Cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely. Drizzle with the glaze.
For the glaze:
- Melt the butter in a small saucepan over medium heat. While still on the burner, stir in the sugar, whiskey, and vanilla.
- Whisk until well blended and heated through.