Chocolate Bourbon Balls

from http://pegasuslegend-whatscookin.blogspot.com/

4 cups chocolate cake crumbs ( use leftover Chocolate Bourbon Cake , or any chocolate cake, great when you have a cake failure, smile)
4 cups powdered sugar
1/2 cup unsweetened cocoa pinch of salt
2 cups coarsely chopped pecans toasted
3/4 cup bourbon
2 tablespoons corn syrup

Put the cake in a food processor and pulse into fine crumbs. Add the crumbs to a bowl add only 3 cups of the powdered sugar (reserving 1 cup for later to garnish) cocoa powder, salt and chopped pecans, stir to combine. Mix the bourbon and corn syrup into the dry mixture and mix with your hands until well combined evenly. Refrigerate around 1/2 hour. Roll into balls then into powdered sugar.

I freeze them until ready for the cookie tray and take out what I need. If you store in refrigerator for at least a week of so these will enhance the flavors.

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Chocolate Bourbon Cake
1 cup Bourbon more for the top
1 cup butter
2 cups sugar
2 cups flour
5 squares unsweetened chocolate
2 tablespoons unsweetened cocoa powder
1/4 cup instant expresso coffee
3 eggs
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
powdered sugar for garnish 

Grease bundt pan with butter and flour set aside. Preheat oven to 350 degrees. Melt the chocolate in a microwave. Add expresso and cocoa powder to a 2 cup glass measuring cup, add boiling water to make 1 cup. Mix until dissolved then add the whiskey and salt. Set aside.

 Beat the butter, sugar and baking soda together. Add eggs then melted chocolate. Stir in the expresso mixture adding the flour a little at a time and mixing till blended. Pour into pan.

Bake cake for around 55 minutes on 350 in the prepared bundt pan. Cool completely, drizzle with more Bourbon and then douse with powdered sugar. from http://pegasuslegend-whatscookin.blogspot.com/2012/11/christmas-bourbon-bundt-cake-recipe.html