Recipes - Forty Creek Whisky - Desserts Home About Us Products Tours Retail Stores News & Events Recipes Shop On Line Links Downloads Licensee/Trade Site Map Contact Us Whisky Cake   Ingredients:   1/2 cup Forty Creek Whisky 1 cup Unsweetened cocoa powder     + 3 tbsp for dusting 40 Creek Whisky 2 cups All-purpose flour Cake 1 1/2 cups Strongly brewed coffee   1 1/4 tsp. Baking soda   1/2 tsp. Salt   2 sticks Unsalted butter (1 cup), cut into 1-inch pieces   2 Eggs   2 cups Sugar (use 1 2/3 cups to make it less sweet)   1 tsp. Vanilla extract     Instructions:       Put oven rack in middle position and preheat 325F. Butter bundt pan well, then dust with 3 TB cocoa powder, knocking out the excess. Heat coffee, whisky, butter, and remaining cup cocoa in 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes. While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. In small bowl, whisk together eggs and vanilla, then whisk into the cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, about 40 to 50 minutes. Cool cake completely in pan on a rack, about 2 hours (or overnight). Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack. Just before serving, dust with icing sugar, and add a dollop of whipped cream to each slice or drizzel with your favorite chocolate sauce. Cook's note: This cake improves in flavor if made at least 1 day ahead and kept in a cake keeper or wrapped well in plastic wrap, at cool room temperature. It can be made up to 5 days ahead and chilled. Bring to room temperature before serving.