How to make a Tennessee Black Jack Whiskey Tipsy Cake

A certain Tennessee Black Label Whiskey Tipsey Cake is currently unavailable for purchase, so if you love the chocolate whiskey flavored taste of this spectacular Lynchburg cake, you'll have to make it yourself!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 5 oz Ghiradelli chocolate squares
• 1/4 c. dark instant coffee granules
• 1/4 c. boiling water
• 1 1/4 c. cool water
• 1/2 c Black Label Whiskey
• 1 t. high quality vanilla
• 1 c. Real Butter
• 1 3/4 c. sugar
• 3 eggs
• 2 c. Self-rising flour
• 1 c. pecans if desired
• another 1/2 c. whiskey for soaking the cake
• Powdered sugar for topping the finished cake

1. Preheat oven to 350 degrees F. If you bake cakes at a different temperature because of your oven's temperment, then feel free to use that temperature.

2. Melt the chocolate in a microwave safe dish for 1 minute. Stir and repeat for 30 seconds until completely melted. Set aside.

3. Dissolve the instant coffee granules in the boiling water. Stir until completely dissolved. Add the cool water and then the first 1/2 cup of the whiskey. Set aside.

4. Using an electric mixer, cream together the butter and sugar. Add the vanilla and an egg and mix. Add the other 2 eggs one at a time and mix thoroughly. Add the melted chocolate and mix.

5. Add part of the flour and mix well. Add part of the coffee/whiskey mixture and mix well. Alternate these two steps untill all of the ingredients are mixed well. The batter will be thinner than most cake batter. This is normal and results in a fudgy center to the cake.

6. At this time you may add the nuts if you prefer. Some people like nuts in their cakes and some do not. Or you can also divide the batter into two and add nuts to half of the batter.

7. Spray two loaf pans with butter flavored non-stick coating and divide the cake batter into these two pans.

8. Bake both loafs for one to one and a half hours until toothpick inserted into center comes out clean.

9. Remove from oven and cool for 10 minutes, then remove from loaf pans onto a cooling rack or plate and cool thoroughly. Save the loaf pans for the next step.

10. Add 1/2 cup of whiskey to each loaf pan. Place the completely cooled cakes back in to the pans to soak for an hour or so. Remove the cakes from the pans again. Wrap with plastic wrap and refrigerate overnight.

11. When you are ready to serve the cakes, unwrap and place on serving dish. Dust with powdered sugar and slice. Enjoy!

Tips & Warnings

• Use only high quality ingredients as you can really taste the difference
• Use real butter only
• You can make these cakes ahead of the holidays and give them as gifts!
• If you are making this cake for work - do not soak the cake in whiskey! The unsoaked cake is ok as the alcohol evaporates during baking.
• Calories per serving are about 300 if the cake is sliced into 10 pieces

[sbarry77]

on 10/16/2009 Wow this recipe sounds really good. I will have to try it! 5*