86 Proof Cake

• Bread crumbs (for coating pan)
• 5 oz. unsweetened chocolate
• 2c sifted flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/4 c. dry instant coffee /espresso
• Boiling water /cold water
• 1/2 c. bourbon
• 1/2 lb. sweet butter
• 1tsp vanilla
• 2c.sugar
• 3 eggs

1. Preheat oven to 325.
2. Butter 9" bundt or 10oz. tube pan. Spread with bread crumbs
3. Melt chocolate over double boiler
4. Sift flour, baking soda and salt. Set aside.
5. In glass 2 cup measure, dissolve coffee in samll amount boiling water, add cold water to equal 1 1/2 c. Add bourbon and set aside.
6. Cream butter, add vanilla and sugar. Beat to mix well. Add eggs 1 at a time, mixing well between. Add chocolate and beat till smooth at low speed.
7. Add dry ingredients in 1/3rds, alternating with liquids in 1/2's. Add gradually and beat till smooth.
8. Pour into pan (will not run over). Bake at 325 for 1 hour and 10 minutes. Leave upside down to cool.

bread crumbs, unsweetened chocolate, flour, baking soda, salt, boiling water, bourbon, sweet butter, vanilla, eggs

Taken from www.epicurious.com/recipes/member/views/86-proof-cake-1211088 (may not work)