Recipe by JanetB-KY
I got the recipe for this this morning and have already made it. Oh my does my kitchen smell awesome. The batter tasted wonderful lol and I can't wait for the cake to cool to see how it tastes. One thing I did do differently though is I used 1 1/2 tsps. mint extract in the cake itself along with the Vanilla extract. If you do the glaze and the sauce, which I am doing, this isn't a quick fix but so far is seems worth the trouble. Also, I don't have any whiskey in the house, so I subbed white creme de cacao. I realize there is a major difference between the 2 liquors but I had to work with what I had. This may sound like a lot of steps, but it goes together very easily.
Top Review by CarsonM
This is a very aromatic and rich cake! I've had this recipe bookmarked for at least four years, so I was excited to finally get a chance to try it. I doubled the amount of bourbon butter sauce; the cake didn't absorb quite all of it, but I'm a sucker for syrup-soaked baked goods, and people commented on how moist the cake was. I also took JanetB's suggestion of adding some peppermint extract to the batter. I have to admit that, even being as huge a fan of peppermint as I am, I wondered how well it would work in a non-chocolate cake. But, as it turns out, the flavor (and the aroma) reminds me most strongly of Hickory Farms' Melt Away Mints, the pastel-colored nonpareil-covered butter mints that I've loved since childhood. In fact, people have come back to the cake just to get another glob of frosting. The only change I would make, I think, is increasing the amount of bourbon. I put in 2 tablespoons (with a doubled portion of sauce) and still there's just barely a hint of bourbon flavor. If you're not a big bourbon fan, though, that amount might be just right! Definitely a unique and interesting recipe, and one I'll be making again.
- 3 cups cake flour
- 2 cups white sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 cup buttermilk
- 1 cup butter
- 2 teaspoons vanilla extract
- 4 eggs
- 1⁄2 cup confectioners' sugar
- 1⁄3 cup butter
- 3 tablespoons water
- 2 teaspoons Bourbon
- 12 ounces white chocolate chips (one bag)
- 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
- 1 teaspoon white creme de menthe (see Note) or 1⁄2 teaspoon mint extract (see Note)
Directions See How It's Made
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
- Whisk together flour, sugar, salt, baking powder, and baking soda in a large bowl. Make a well in the center.
- Add wet ingredients to flour mixture& beat at low speed for 1 minute, then increase to medium speed for 3 more minutes; pour into prepared pan and smooth evenly around bundt center.
- Bake for about 50 minutes or until toothpick inserted in the center comes out clean; ten minutes before cake should be done, prepare Bourbon Butter Sauce.
- For the sauce, in a saucepan over medium heat, combine 1/2 cup confectioners' sugar, 1/3 cup butter, and 3 tablespoons water; stir until melted and combined but do not boil.
- Remove from heat, continuing to stir for 2 minutes, then stir in Bourbon.
- When cake is done and still warm from the oven, use a skewer to poke holes around the top of the cake and pour Bourbon butter sauce evenly over the top of the cake; let cake cool to room temperature in the pan before removing.
- For the frosting, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted.
- Remove from heat and stir in creme de menthe liqueur (or mint extract); let cool for 10 minutes, then spread evenly over the cooled cake.
- Garnish with fresh mint leaves; I am also using white chocolate curls.
- Chill to set chocolate ganache; take cake out of the refrigerator 30 minutes before cutting to serve.