1 1/2 c. water
1/2 c. Jack Daniel's whiskey
1 tbsp. instant cocoa
2 1/2 sticks unsalted butter
1 c. unsweetened cocoa powder
2 c. sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/8 tsp. salt
1 c. coarsely chopped pecans
2 tbsp. Jack Daniel's
Gobs of whipped cream or vanilla ice cream for serving

In a large saucepan, heat and stir the water, 1/2 cup Jack Daniel's, coffee, butter, and cocoa until the butter melts. Remove from heat and beat in sugar. Cool slightly, then whisk in the eggs, blending thoroughly.

In a bowl, sift together the flour, baking powder and salt. Beat into the chocolate mixture until incorporated. Stir in the pecans. Turn the batter into a greased and floured 9-inch tube pan or Bundt pan. Smooth the top of the batter with a spatula.

Bake the cake on the middle level of a preheated 325 degree oven for 60 to 75 minutes, until a cake tester comes out clean.

Immediately sprinkle with the 2 tablespoons of Jack Daniel's. Let cool on a rack, then remove cake from the pan.

NOTE: This cake is so rich it doesn't need icing, but it doesn't hurt to serve a lot of whipped cream or vanilla ice cream.