This Jack Daniels Billboard on 8 Mile caught my eye over the weekend.
"We like the No.7 Seed"
Cleaver reference to the NCAA tournament. Great Branding. There was something witty written about drinking responsibly but I can't remember the exact words.
I searched the Jack Daniels website for current advertising and I found a section dedicated to cooking with Jack. Amazing. I'm definitely whipping up this cake in April! My soul may be from Detroit but my appetite craves some good southern cooking.
2 ¼ cups all-purpose flour
2 ¼ teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) butter
2 cups firmly packed brown sugar
4 eggs
½ cup Jack Daniel's® Tennessee Whiskey
1 cup chopped pecans
1 package (6 ounces) semisweet chocolate chips
Hot Buttered Whiskey Glaze (recipe follows)
Heat oven to 325°F. Grease a 9 x 13-inch baking pan. Combine the flour, baking powder, and salt in a medium mixing bowl. Set aside. Melt butter in a large saucepan over low heat. Remove from heat. Stir in the brown sugar, eggs, flour mixture, and Jack Daniel's®, stirring well after each addition. Pour batter into the greased pan. Sprinkle evenly with pecans and chocolate chips. Bake 45 to 50 minutes or until center of the cake is firm and edges begin to pull away from the sides of the pan. Cool on a wire rack and drizzle with glaze. Makes 16 servings.
Note: Cake may be baked in a greased 10-inch tube pan. Increase the baking time to 1 hour. Cool in the pan 10 minutes. Turn out onto a wire rack and cool completely. Drizzle with the glaze.
