I saved the best for last. Today's Cook the Book recipe, the final one to be excerpted from Cowgirl Cuisine, is for a deep, dark, incredibly dense Chocolate Whiskey Cake. This is one of my go-to, never-fail dessert recipes: I've made it for a bourbon-loving friend as a going-away present and for my boyfriend on his birthday. Why not make it for my mom on Mother's Day? Served with a mug of spiked coffee, it would be the perfect ending to a special, home-cooked meal.
Spiced with black pepper and cloves, this cake has subtle gingerbread flavors. The whiskey becomes more pronounced if it sits overnight, so it's a great make-ahead dessert.
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—makes 1 10-inch cake—
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