Almost every occasion is made better with dessert. Whether celebrating a birthday, showing appreciation or “just because,” a rich, decadent dessert can temporarily solve a myriad of problems. This is especially true when you eat your dessert for breakfast.
Just a few short hours away from Broken Arrow, on the historic loop in Eureka Springs, Arkansas, the charming 5 Ojo Inn Bed and Breakfast regularly serves a gourmet three-course breakfast, ending with a luscious, homemade dessert.
In 2003, owners Richard and Jan Grinnell bought the nine room B&B, which originally opened in the late 1800s. These most gracious and welcoming hosts delight their guests each morning at 9:00 with a breakfast that always ends with some sort of dessert.
Jan has generously agreed to share her recipe for her outstanding chocolate cake, laced with Amaretto liqueur and glazed with a buttery Amaretto sauce.
According to Richard, Jan developed the recipe specifically for her guests with inspiration coming from Richard’s love of chocolate, and influences from her own days at her grandmother’s boarding house.
This deliciously moist cake will quickly become an often requested treat at your house too. Better yet, make the short drive to Eureka Springs and let Jan and Richard tempt you with this and other mouth-watering homemade muffins, pancakes, desserts and much more.
Closer to home, find everything need to make Jan’s cake, with the exception of the Amaretto, at Reasor’s. For the liqueur, visit, Aspen Liquor, located at 2201 West Washington in Broken Arrow.
Note that the cake will stay moist for 3-4 days. It is good with whipped cream on top.
Chocolate Amaretto Cake
- 1 box chocolate cake mix
- 1 box chocolate pudding mix (instant)
- 1/2 cup oil
- 1/2 cup water
- 1/2 cup Amaretto
- 4 eggs
- 3/4 cup pecans, chopped
- 1 stick butter
- 1 cup sugar
- 1/4 cup water
- 2 oz (1/4 cup) Amaretto
For the cake:
- Put all cake ingredients, except the pecans, in a bowl, and mix for 2 minutes with an electric mixer.
- Place pecans in bottom of greased Bundt pan.
- Pour batter over the pecans.
- Bake at 325°F for 1 hour.
For the sauce:
- Boil all sauce ingredients for 1 minute.
- Using a skewer, poke holes in the cake while it’s still hot.
- Pour the sauce over the cake and let it soak in.
- Cool for 20 minutes and remove the cake from the Bundt pan.
Makes one (10 inch) cake