![\"11667469_812895452163926_1892275279042853179_n\"](\"http:\/\/w0ep.us\/TM\/wp-content\/uploads\/2015\/07\/11667469_812895452163926_1892275279042853179_n.jpg\")
<\/a><\/p>\nIf you’re interested, here’s the recipe. \u00a0 \ud83d\ude42<\/p>\n
Prep time:\u00a0 45 mins
\nCook time:\u00a0 45 mins
\nTotal time:\u00a0 1 hour 30 mins<\/p>\n
Ingredients
\n\u00b7\u00a0 \u00a0 \u00a0 \u00a0 1- 1 \u00bd C Bacon, cooked and chopped
\n\u00b7\u00a0 \u00a0 \u00a0 \u00a0 2\u00bd C Flour, sifted
\n\u00b7\u00a0 \u00a0 \u00a0 \u00a0 \u00be C Dark chocolate cocoa powdered, sifted
\n\u00b7\u00a0 \u00a0 \u00a0 \u00a0 1 tsp Baking powder
\n\u00b7\u00a0 \u00a0 \u00a0 \u00a0 \u00bc tsp Salt
\n\u00b7\u00a0 \u00a0 \u00a0 \u00a0 \u00be C Unsalted butter, melted
\n\u00b7\u00a0 \u00a0 \u00a0 \u00a0 \u00bc C Vegetable oil
\n\u00b7\u00a0 \u00a0 \u00a0 \u00a0 2 C Sugar
\n\u00b7\u00a0 \u00a0 \u00a0 \u00a0 5 Large eggs
\n\u00b7\u00a0 \u00a0 \u00a0 \u00a0 2 tbsp Vanilla extract
\n\u00b7\u00a0 \u00a0 \u00a0 \u00a0 \u00bc C Light sour cream
\n\u00b7\u00a0 \u00a0 \u00a0 \u00a0 1 C Bourbon
\n\u00b7\u00a0 \u00a0 \u00a0 \u00a0 For the glaze:
\n\u00b7\u00a0 \u00a0 \u00a0 \u00a0 1\u00bd C Powdered sugar, sifted
\n\u00b7\u00a0 \u00a0 \u00a0 \u00a0 \u00bd C Unsalted butter (1 stick), browned
\n\u00b7\u00a0 \u00a0 \u00a0 \u00a0 2 tbsp Pure maple syrup
\n\u00b7\u00a0 \u00a0 \u00a0 \u00a0 2 tbsp Milk
\nInstructions
\n1.\u00a0 \u00a0 Cook bacon according to package instructions. Allow to cool and chop cooked bacon into small pieces.
\n2.\u00a0 \u00a0 Preheat oven to 350\u00b0 F. Grease a bundt cake pan and coat with cocoa powder instead of flour.
\n3.\u00a0 \u00a0 In a medium sized bowl, sift flour and cocoa powder. I usually sift my cocoa powder with a sieve instead of my actual sifter. Add baking powder and salt and set aside.
\n4.\u00a0 \u00a0 In a microwave safe bowl, melt butter. Combine melted butter in mixing bowl with oil and sugar. Beat on medium speed for 3 minutes until light and fluffy.
\n5.\u00a0 \u00a0 Add eggs, one at a time, ensure that each egg is well beaten before adding the next one. After all eggs have been added, add the vanilla extract and sour cream.
\n6.\u00a0 \u00a0 Alternate adding the flour mixture and the bourbon. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the bourbon. Repeat with remaining flour mixture and remaining bourbon.
\n7.\u00a0 \u00a0 Pour batter in the greased coated bundt cake pan. Bake at 350\u00b0F for 45-50 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
\n8.\u00a0 \u00a0 Transfer to a wire rack to cool for 30 minutes. After 30 minutes, place the wire rack on top of the bundt pan and flip it over. Gently tapping the sides to release the cake. You may want to put a piece of parchment paper or a plate over the cake before you flip it so you can easily move it off the wire rack without sticking. If the cake does not release, take a butter knife and gently insert along the edge of the pan to help release.
\n9.\u00a0 \u00a0 For the glaze:
\n10.\u00a0 Sift powered sugar. The step is necessary to create a smooth glaze.
\n11.\u00a0 Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown.
\n12.\u00a0 Pour melted butter over powdered sugar. Add maple syrup and milk. Whisk until smooth.
\n13.\u00a0 For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powered sugar. To make glaze thinner, add additional milk.
\n14.\u00a0 This next step is optional and a little tricky. I like my glaze to drip off the sides of the cake and not pool up in the middle. However, it becomes difficult to move the cake once glazed. I happen to own a cake lift, but I suggest using two large knife to move the cake after glaze.
\n15.\u00a0 Gently remove\/side cake from plate and onto wire rack. Place a sheet of wax paper below wire rack (for easy clean up).
\n16.\u00a0 Gently pour glaze over cake. Sprinkle with bacon pieces.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
I’m not too shabby of a cook. When I cook, everything is from scratch. \u00a0No packet seasonings with a ton of sodium added. \u00a0No soups for added flavor. \u00a0I use herbs and spices. \u00a0Just healthy but tasty stuff. I have learned how to cook without added all the “junk” to made it more palatable. \u00a0We […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6,8],"tags":[],"_links":{"self":[{"href":"http:\/\/w0ep.us\/TM\/index.php?rest_route=\/wp\/v2\/posts\/3235"}],"collection":[{"href":"http:\/\/w0ep.us\/TM\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/w0ep.us\/TM\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/w0ep.us\/TM\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/w0ep.us\/TM\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3235"}],"version-history":[{"count":1,"href":"http:\/\/w0ep.us\/TM\/index.php?rest_route=\/wp\/v2\/posts\/3235\/revisions"}],"predecessor-version":[{"id":3237,"href":"http:\/\/w0ep.us\/TM\/index.php?rest_route=\/wp\/v2\/posts\/3235\/revisions\/3237"}],"wp:attachment":[{"href":"http:\/\/w0ep.us\/TM\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3235"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/w0ep.us\/TM\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3235"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/w0ep.us\/TM\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3235"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}