Chocolate Chip Praline Cake with Hot Buttered Whiskey Sauce Recipe
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Chocolate Chip Praline Cake with Hot Buttered Whiskey Sauce

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
2 cups light brown sugar -- firmly packed
4 eggs -- slightly beaten
1/2 cup Tennessee whiskey
1/4 cup water
1 cup chopped pecans
6 ounces chocolate morsels


1/4 Cup butter
2 Cups confectioners' sugar

1/3 Cup Tennessee whiskey
1 Teaspoon vanilla

Preheat oven to 325 degrees. Grease and flour a 13-by-9-by-2 inch pan and set aside. In a large mixing bowl, combine flour, baking powder and salt. Set aside.

Melt 1 cup butter in a 3-quart or larger saucepan over low heat. Remove from heat and stir in brown sugar. Cool slightly, then add eggs and stir until well blended. Add flour mixture all at once and stir until incorporated. Add 1/2 cup whiskey and water, stirring well. Pour batter into prepared pan. Sprinkle evenly with pecans and chocolate morsels. Bake 40-50 minutes or until center of cake is firm and edges begin to pull away from sides of pan. Remove from oven and set on rack to cool.

In a large saucepan, melt butter over medium-low heat. Stir in 1 1/2 cups confectioners' sugar, whiskey and vanilla. Add remaining sugar until sauce reaches desired consistency. Stir until hot and well blended. Cool slightly, then pour sauce over warm cake. Cut into squares and serve warm.

Serves 16-20

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