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1
Preheat oven to 325.
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2
In a very large saucepan, heat and stir the water, Jack Daniels whiskey, coffee powder, butter and cocoa until the butter melts.
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3
Remove from the heat and beat in the sugar.
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4
Cool slightly and whisk in the eggs, blending thoroughly.
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5
In a bowl, stir together the flour and baking powder.
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6
Beat into the chocolate mixture until incorporated.
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7
Stir in the pecans.
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8
Turn the batter into a greased and floured 9 inch tube or bundt pan.
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9
Smooth top with a spatula.
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10
Bake in a 325 oven for 60-75 minutes (until a toothpick comes out clean).
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11
Immediately sprinking with the 2 Tbsp of Jack Daniels whiskey.
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12
Let cake cool on a wire rack for 15 minutes, then remove from cake pan.
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13
Serve with gobs of fresh whipped cream or vanilla ice cream.
