Whiskey Chocolate Chip Praline 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 Whiskey
1 cup pecans, chopped
3/4 cup chocolate chips
4 tablespoons unsalted butter
2 cups confectioner’s sugar
3 tablespoons Whiskey
1 teaspoon vanilla extract
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. Add in the chocolate chips and carefully fold in. Pour the batter into the prepared pan.
Sprinkle evenly with the pecans. 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.