Ingredients
2 cups Pillsbury's® all-purpose flour 2 cups Domino's granulated sugar
3/4 cup Crisco Butter Flavor All-vegetable sticks®, softened
3/4 cup buttermilk
1/2 cup water 1/4 cup Jack Daniel's® Bourbon Whiskey
1 tsp baking soda
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup Hershey's Special Dark Dutch® processed Cocoa
1 cup Planter's® chopped pecans
Chocolate Glaze
1/4 cup Hershey's Special Dark Dutch® processed Cocoa
1/4 cup Crisco Butter Flavor All-vegetable sticks®, softened
1 cup Domino's® powdered sugar
5 tsp boiling water
Heat oven to 350°F. Lightly grease and flour 10-inch Bundt cake pan. In large bowl, combine all cake ingredients except pecans with mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes more, scraping bowl occasionally. Stir in pecans. Pour into pan.
Bake 60 to 65 minutes (until toothpick inserted in center comes out clean). Cool 10 minutes; remove from pan to wire rack. Let cool completely, about 1 hour.
In 2-quart saucepan, melt 1/4 cup Crisco Butter Flavor All-vegetable sticks®, and 1/4 cup Hershey's Special Dark Dutch® processed Cocoa over low heat, stirring occasionally. Stir in powdered sugar and water until smooth and thin enough to drizzle. Drizzle Chocolate Glaze over cooled cake.
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