Around our house, we are in a brief moment of calm – we have a window of time between the end of winter sports season and the beginning of spring sports season and the nice weather has me motivated
(for a millisecond).
I’ve been meaning to share this cake recipe that I spliced together from a couple of other recipes. As you will see from the ingredient list, this is a special occasion cake – perhaps perfect for St. Patrick’s Day! I first made it for my husband’s birthday a couple of year’s ago. It is topped with candied bacon, which we have now dubbed “man sprinkles.”
If there’s one thing I’ve learned, it’s that I am not a good food blogger. I don’t remember to take pictures at appropriate times and my lighting isn’t great. But you know what? I am not going to go back and remake this cake for the good of the post. It would not be good for my health.
If you are patient and wait the appropriate amount of time for cooling and such, this cake is quite easy and is a big hit!
You first cook the bacon (topped with brown sugar) in the oven while you are mixing the cake.
Sometimes I drizzle a little bourbon on the bacon, too. You next mix together the cake mix, sour cream, oil, eggs, water, and bourbon.
On the day I was taking pics for this post, I didn’t have bourbon. As I previously alluded to, I was impatient and didn’t want to run to the liquor store, so I substituted with a cinnamon whiskey instead. It wasn’t as good. The fans said, “Meh. Not as good as bourbon.” Stir in the chips.
Pour into a VERY WELL greased bundt pan.
Bake at 350 degrees for 55ish minutes. COOL, frost, and top with the candied bacon! Serve, and try not to eat it all in one sitting!!
- 2 Tbsp. (or more) bourbon
- 6 slices bacon
- 2 Tbsp. firmly packed brown sugar
- 1 container chocolate frosting
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in shallow roasting pan lined with aluminum foil and sprinkle with brown sugar. Bake 20 minutes or until bacon is crisp. Let cool completely in pan. Cut/crumble each slice into 4 to 6 pieces; set aside.
- In a large bowl, mix together the cake mix, sour cream, oil, beaten eggs, water, and bourbon. Stir in the chocolate chips and pour batter into a well-greased bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a platter.
- Remove foil from frosting container and warm in the microwave for 25-30 seconds then stir. Repeat until frosting is able to be poured. For a more bourbon taste to your cake, add 1-2 tsp to the frosting and stir well.
- Pour frosting over cooled cake.
- Top with candied bacon pieces.