2 ¼ Cup All Purpose Flour 1 Cup Pecans, Chopped
2 ¼ Tsp Baking Powder 6 Ounce Mini Chocolate Chips
½ Tsp Salt Hot Buttered Bourbon Glaze
1 Cup Butter 2 Tbl Butter, Melted
2 Cup Brown Sugar, Firmly Packed 1 Cup powdered sugar
4 Large Eggs 4 Tablespoon Bourbon
½ Cup Bourbon 1/2 Tsp vanilla
Heat oven to 325F. Grease and flour a 9 x 13-inch baking pan. Combine the flour, baking powder, and salt in a medium mixing bowl and set aside. Melt butter in a large saucepan over low heat. Remove from heat and put into a mixing bowl. Stir in the brown sugar until well blended. Add eggs, 1 at a time, until just blended. Add flour mixture and Bourbon stirring well after each addition. Pour batter into the prepared. 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. Put on a wire rack and start making the glaze.
For the glaze: Combine all ingredients in a small bowl. Blend well with a wooden spoon. Drizzle over the cake.