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Sorghrum Chocolate Chip Cake

Prep Time20 minsCook Time50 minsCategory
Spirit
 Dry Dock Sorghrum
Ingredients
For the cake:
 2 ¼ cups all-purpose flour
 2 ¼ tsp baking powder
 ½ tsp salt
 2 sticks (1 pound) unsalted butter
 2 cups brown sugar, firmly packed
 4 large eggs
 ½ cup Cody Road Bourbon
 1 cup pecans, chopped
 ¾ cup mini chocolate chips
For the buttered rum or bourbon glaze:
 4 tbsp unsalted butter
 2 cups confectioner's sugar
 4 tbsp Dry Dock Sorghrum or Cody Road Bourbo
Directions
For the cake:
1

Preheat the oven to 325°.

2

Grease a 10-inch tube pan.
Combine the flour, baking powder and salt in a medium bowl.

3

Melt the butter in a large saucepan over low heat.
Remove from the heat and stir in the brown sugar, eggs, flour mixture, and whiskey, stirring well after each addition.

4

Pour the batter into the prepared pan.
Sprinkle evenly with the pecans and chocolate chips.

5

Bake about 1 hour, until the center of the cake is firm and the edges begin to pull away from the side of the pan.

6

Cool in the pan for 10 minutes.
Turn out onto a wire rack and cool completely.

7

Drizzle with the glaze.

For the glaze:
8

Melt the butter in a small saucepan over medium heat.

9

While still on the burner, stir in the sugar, rum OR bourbon, and vanilla.

10

Whisk until well blended and heated through.

Ingredients

Spirit
 Dry Dock Sorghrum
Ingredients
For the cake:
 2 ¼ cups all-purpose flour
 2 ¼ tsp baking powder
 ½ tsp salt
 2 sticks (1 pound) unsalted butter
 2 cups brown sugar, firmly packed
 4 large eggs
 ½ cup Cody Road Bourbon
 1 cup pecans, chopped
 ¾ cup mini chocolate chips
For the buttered rum or bourbon glaze:
 4 tbsp unsalted butter
 2 cups confectioner's sugar
 4 tbsp Dry Dock Sorghrum or Cody Road Bourbo

Directions

Directions
For the cake:
1

Preheat the oven to 325°.

2

Grease a 10-inch tube pan.
Combine the flour, baking powder and salt in a medium bowl.

3

Melt the butter in a large saucepan over low heat.
Remove from the heat and stir in the brown sugar, eggs, flour mixture, and whiskey, stirring well after each addition.

4

Pour the batter into the prepared pan.
Sprinkle evenly with the pecans and chocolate chips.

5

Bake about 1 hour, until the center of the cake is firm and the edges begin to pull away from the side of the pan.

6

Cool in the pan for 10 minutes.
Turn out onto a wire rack and cool completely.

7

Drizzle with the glaze.

For the glaze:
8

Melt the butter in a small saucepan over medium heat.

9

While still on the burner, stir in the sugar, rum OR bourbon, and vanilla.

10

Whisk until well blended and heated through.

Sorghrum Chocolate Chip Cake
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Mississippi River Distilling Company

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