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Chocolate Bourbon Bundt Cake

On 25 Oct 2007 at 16:30, Mary wrote:

> could you possible find me a recipe that was on Good Morning America
> in the early 80's prepared by Wolfgang Puck?  Joan Lunden was still on
> the show.   i have written to Wolfgang Puck and GMA show to no avail.
> Anything would be appreciated,  Thank you
> Mary 

Hi Mary,

Here's the deal, Mary...

There is not a recipe on the Internet for a chocolate bourbon bundt cake that mentions either Wolfgang Puck or Good Morning America.

I did find a chocolate bourbon bundt cake recipe. See below.

I also found a whiskey fudge cake recipe by Wolfgang Puck. It's the second one below.

These are the best I can do for you.


Chocolate Bourbon Bundt Cake

1 cup butter, softened
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
6 tablespoons unsweetened cocoa powder
1/2 cup packed brown sugar
1 cup white sugar
4 tablespoons bourbon
4 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup unsalted butter
1/4 cup unsweetened cocoa powder
3/4 cup packed brown sugar
1 tablespoon bourbon
1 cup toasted pecan pieces
1/4 cup unsweetened cocoa powder
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon butter, softened
5 tablespoons hot water

Preheat oven to 325║ F. Grease and flour one 10-inch Bundt or tube
pan. Next, cream 1 cup of the butter or margarine, cream cheese, 1
teaspoon of the vanilla, 6 tablespoons of the cocoa, 1/2 cup of the
brown sugar, white sugar, and 4 tablespoons of the bourbon. Add eggs
one at a time mixing well after each one.

Mix together flour and baking powder and mix into batter. Beat on
medium speed about 3 minutes.

Make filling: Blend 1/4 cup of the unsalted butter or margarine, 1/4
cup of the cocoa, 3/4 cup of the brown sugar, and 1 tablespoon of the
bourbon together. Fold in the toasted pecans.

Spread half of the batter in bottom of the prepared pan and place
teaspoonfuls of filling around the center of batter. Cover with the
remaining batter. Bake at 325║ F for 70 to 75 minutes or until a
toothpick comes out clean. Let cool slightly on damp tea towel and
then invert on to a plate. Cool completely and then spread with

For Glaze: Blend 1/4 cup of the cocoa, 1 cup of the confectioner's
sugar, 1 teaspoon of the vanilla, 1 tablespoon of the butter, and
starting with 4 tablespoons of the water then adding more until the
desired consistency is reached. Spoon over top of the cooled cake.
Whiskey Fudge Cake
From chef and author Wolfgang Puck

I love chocolate cakes that are very dense and need no filling. Cakes 
like this should either be served at room temperature or a little warm.


1 1/4 cups pastry or cake flour 
1 teaspoon baking soda 
10 1/2 ounces bittersweet chocolate, cut into small chunks 
12 tablespoons (6 ounces) unsalted butter, at room temperature 
1 1/4 cups sugar 
4 eggs, separated 
1/3 cup whiskey or brandy, warmed slightly 
1 tablespoon vanilla extract 
Powdered sugar 


Baking tray 
Parchment paper 
8 x 2 1/2-inch ring* 
8-inch cardboard round 
Aluminum foil 
Small bowl 
Double boiler 
Electric mixer with paddle 

1. Preheat the oven to 350 degrees. Line a baking tray with parchment 
paper and set an 8 x 2 1/2-inch ring on it. Wrap an 8-inch cardboard 
round with foil and set aside.
2. In a small bowl, sift together the flour and baking soda. Set aside.
3. In a double boiler or a metal bowl placed over simmering water, melt 
the chocolate. Keep warm
4. Meanwhile, with the paddle of an electric mixer, cream the butter 
until light. Gradually add 1 cup sugar and continue to cream until fluffy.
(It is very important that this mixture is light and fluffy.)
5. Beat in the egg yolks, one at a time, the whiskey or brandy, and the 
vanilla. Stop the machine and scrape in the melted chocolate. Continue 
to mix until well-combined. Remove the bowl from the machine and fold 
in half the flour mixture. Fold in the remaining flour.
6. With a clean whisk and bowl, whip the egg whites until soft peaks form.
Gradually add the remaining 1/4 cup of the sugar and continue to whisk 
until shiny and firm, but not stiff. Stir 1/4 of the whites into the 
batter to lighten, then fold in the remaining whites.
7. Pour the batter into the prepared cake ring and bake for 1 hour. 
Invert immediately onto the foil-covered cardboard round and run a sharp
knife around the sides of the cake, loosening the cake from the ring. 
Do not remove the ring from the cake. Let cool completely on a rack. 
Then carefully lift off the ring.

Presentation: Dust the cake with sifted powdered sugar and serve with 
Creme Fraiche Ice Cream or whipped cream.

To prepare ahead: Through step 7.

*Rings can be purchased at Avery's in Los Angeles or at Bridge Kitchenware 
in New York (Wolfgang Puck's book contains a list of resources).

Poulet Nicoise

Poulet Nicoise (Chicken with Olives)

One 3.5 lb. chicken, cut into serving pieces
Juice of 1 lemon
2 t thyme
Black pepper
5 T olive oil
1/2 lb. chopped lean salt pork
2 onions, finely chopped
2 cloves garlic, peeled, minced
5 tomatoes, quartered
2 bay leaves
1/2 c. dry white wine
1/2 c. Nicoise olives
1/2 c. chopped parsley

Rinse and dry the chicken pieces. Sprinkle with lemon juice, thyme, salt, 
and pepper. Set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the salt 
pork and sautÚ for 5 minutes. Push the salt pork to the side and add the 
chicken pieces. Cook until golden brown on both sides. Remove all meat 
with a slotted spoon. Add the onions and reduce the heat. SautÚ for 
5 minutes. Add the garlic, tomatoes, bay leaves, and wine. Stir, and 
cook for 10 minutes,uncovered. Return the meat to the pan and cook for 
40 minutes, basting frequently with pan juice.

Just before serving, remove the bay leaves and add the olives. Sprinkle 
with parsley.


See also: Souplantation & Sweet Tomatoes Recipes

Souplantation Lemon With Spiced Pecans Tossed Salad

Tossed Salad
Makes 8 servings

2 cups Spring mix lettuce
1/2 cup Blue cheese crumbles
1/2 cup Spiced pecans (recipe follows)
1/2 cup Sweetened dried cranberries, diced
1/2 cup Lemon vinaigrette (recipe follows)

Combine first five ingredients and toss with vinaigrette.
Lemon Vinaigrette
Makes 5 cups

3 cups Whole-egg mayonnaise
2 cups Lemonade concentrate
2 1/2 Tbsp. Dijon mustard
Sugar to taste

Combine ingredients and whisk until smooth. Season to taste with sugar.
Spiced Pecans
Makes 1 1/4 cups

1/4 lb. Butter (can substitute margarine)
2 Tbsp. Sugar
3/4 tsp. Ground cumin
1/2 tsp. Table salt
1/8 tsp. Cayenne pepper
1 1/4 cups Pecans, diced

Melt butter in skillet. Add sugar, cumin, salt and cayenne. Heat until
bubbling and sugar dissolves.

Immediately add pecans and stir to coat. Spread pecans on baking sheet
and bake at 350F until brown and toasted, 10-15 minutes.

From: Souplantation/Sweet Tomatoes
Sweet Tomatoes Doris' Broccoli Slaw

For The Salad:
2 bunches broccoli, cut into small pieces
1 bunch green onions, sliced
1 cup raisins
1 cup cashews, chopped
1 jar real bacon bits
For The Dressing:
1 cup mayonnaise
1/2 cup sugar
2 tablespoons cider vinegar

Place the ingredients for the salad in a large bowl, toss and chill well.

Mix the ingredients for the dressing together well and chill.

Just before serving, add dressing to broccoli mixture and toss well.

Roast Pheasant

There are very few actual mentions of food in the Sherlock Holmes stories and novels. However, the deduction (actually an induction) that Sherlock Holmes was a lover of fine food is quite reasonable. The wording of those few mentions of food and meals that we find in the texts show that he cared very much about what he ate. A few examples:

Of his housekeeper Mrs. Hudson's cooking, he said, "Her cuisine is a little limited but she has as good an idea of breakfast as a Scotchwoman."
"I have oysters and a brace of grouse, with something a little choice in white wines."
"There were a couple of brace of cold woodcock, a pheasant, a pate de foie gras pie with a group of ancient and cobwebby bottles."

As a result, there have been several cookbooks purporting to contain recipes for dishes that Holmes might have eaten. One is "Dining With Sherlock Holmes" by Julia Carlson Rosenblatt and Frederic H. Sonnenschmidt.

For an example of the recipes in this cookbook, below is one of the two pheasant recipes.

(Cold) Roast Pheasant

1 oven-ready pheasant
1/2 to 1 teaspoon slat, or to taste
3 grinds of black pepper, or to taste
1 rib celery
1 carrot
1 quarter of a medium-sized onion (4 to 5 ounces)
1 bay leaf
2 sprigs parsely
4 juniper berries
2 ounces butter, melted
1 slice of bacon

1) Rinse the pheasant well and dry it. Season it inside and outside with 
salt and pepper.
2) Fill the cavity with the celery, carrot, onion, bay leaf, parsely, 
and juniper berries
3) Brush the pheasant with the melted butter. Bard it by placing the bacon 
slice on top of it.
4) Roast it in a 350░ F. oven for 1/2 to 3/4 hour. Allow it to cool. 
Remove the vegetables from the interior and carve it.

Note: The vegetables may be diced and mixed with about 1 to 2 tablespoons 
of mayonnaise to make a salad, and served with the pheasant.

The book adds a set of elaborate instructions for carving the pheasant.

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