Contributed by Eileen Goltz; modified from jackdaniels.com
2 ¼ cups flour
2 ¼ teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) butter or margarine
2 cups firmly packed brown sugar
½ cup Jack Daniel's® Tennessee
1 cup chopped pecans
1 package (6 ounces) semisweet chocolate chips
Hot Buttered Glaze
¼ cup melted butter or margarine
2 cups powdered sugar
3 tablespoons Jack Daniel's® Tennessee
1/3 cup Jack Daniel's® Tennessee
1 teaspoon vanilla
Heat oven to 325. Grease a 9 x 13-inch baking pan*. Combine the flour, baking powder, and salt in a medium mixing bowl. Set aside. Melt butter in a large saucepan over low heat. Remove from heat. Stir in the brown sugar, eggs, flour mixture, and Jack Daniel's®, stirring well after each addition. Pour batter into the greased pan. Sprinkle evenly with pecans and chocolate chips. Bake 45 to 50 minutes or until center of the cake is firm and edges begin to pull away from the sides of the pan. Cool on a wire rack and drizzle with glaze. Makes 16 servings.
Hot Buttered Glaze
Combine all ingredients in a small bowl. Blend well with a wooden spoon. Drizzle over the cake.
*Note: Cake may be baked in a greased 10-inch tube pan. Increase the baking time to 1 hour. Cool in the pan 10 minutes. Turn out onto a wire rack and cool completely. Drizzle with the glaze.
Recipe: Kosher, dairy or parve, dessert
Eileen Goltz is a food writer and host of Slice of Life on NPR. Born and raised in the Chicago area, she graduated from Indiana University and the Cordon Bleu Cooking School in Paris and currently lives in Fort Wayne. She writes for the Journal Gazette and various newspapers, magazine, websites and blogs throughout the United States and Canada. She is the author of the Perfectly Parve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman's World Magazine. Visit Eileen at her website: CuisinebyEileen.wordpress.com/tag/eileen-goltz/.