You can’t have a “Game Day” party without something sweet.
Soooo….this week you heard from my crazy significant other, you got some good recipes that are quick and easy to put together, and finally you have to end the party with something sweet! Why not something with chocolate? Men love chocolate, right? Well I know that men love sweets and adding words like “whiskey” or “bourbon”is sure to get their attention. Don’t believe me? Try making my Maple Bourbon Pecan Donuts or Bourbon Salted Caramel Brownies. I mean, it will definitely attract them to the food table to see what all the fuss is about. I promise!
I am a firm believer that anytime you can add a little alcohol to a dessert that it will make it so much better. That is the same reason that I think red wine pairs well with chocolate. There is something special that happens to the taste buds when you have something sweet and a fermented beverage of sorts combined on your tongue. Have you noticed that? Try eating chocolate covered strawberries and a glass of wine of Chardonnay and tell me that it isn’t one of the most magical things that has ever happened to your taste buds. Or try eating a piece of Bourbon Pecan Pie and see if you don’t go around saying “YEE-HAW!” What? Too much? You can also order a dessert Port Wine with your dessert next time you go to a nice restaurant and you will be blown away by the combination of flavors. Well you get my point. Any dessert with liquor is amazing. Just like this Whiskey German Chocolate Poke Cake. Make this for Sunday Football already! Okay, I’m done.
* Recipe partially adapted from “The New Potato”Print
Whiskey German Chocolate Poke Cake
- 1 lb. Box Devil’s Food Cake
- 3 eggs
- 3/4 c. melted chocolate (from melted semi sweet chocolate chips)
- 1 c. water ( as indictated on the back of the cake box)
- 2 sticks unsalted butter
- 2– 14 oz. cans of sweetened condensed milk
- 1/2 tsp. salt
- 6 egg yolks
- 1 3/4 c. sweetened coconut flakes
- 1 c. pecan pieces
- 1 1/2 tbsp. whiskey
- Preheat oven to 350 Degrees and spray a 9X13 rectangular baking dish.
- In a large bowl, mix together the cake mix, eggs, water, and melted chocolate until smooth. Pour into the baking dish and bake for 30-35 minutes (or as indicated on the box). Once finished, remove from oven and set aside.
- For icing: Combine butter, both cans of condensed milk, and salt over a double boiler and begin to whisk while the icing is getting warm. Stir for 5 minutes. Add the egg yolks one at a time being sure that the eggs do not scramble. Cook over double boiler for 15-20 minutes until thickened. Stir frequently.
- Stir in the coconut and pecans once thickened, remove from double boiler, add the whiskey, and allow the icing to set for 20 minutes or longer. Poke 12 holes in the cooled cake and pour the icing over the cake. Leave in the refrigerator until ready to serve.
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