American Q’s Bourbon + Bacon Hot Chocolate

Submitted by Hazel Morgan
Serves 1

American Q's Bourbon + Bacon Hot ChocolateEditor’s Note: This recipe has also appeared elsewhere but is being shared with permission.

5.0 from 1 reviews
American Q's Bourbon + Bacon Hot Chocolate
Recipe type: Cocktails
Prep time: 
Total time: 
  • ¼ c.cocoa powder
  • ½ c. sugar
  • ⅓ c. water
  • 2 c. milk
  • 2 c. heavy cream
  • 3 oz. bacon fat
  • 4 oz. bourbon
  • 4 pcs. American Q Swine Candy
  • Whipped cream for garnish
  1. Heat all ingredients except for bourbon & bacon fat in a saucepan, do not boil.
  2. Whisk until incorporated.
  3. Once mixed well, remove from heat & whisk in bacon fat until frothy. Add bourbon.
  4. Serve in mugs with a dollop of whipped cream, crumbled swine candy, & a garnish of ½ piece of swine candy.

Flourless Chocolate Cake

Submitted by Ruth


Reduced-Fat Dairy Spread, melted to grease ½ c. cocoa powder
1/3 c. hot water 2 tsp instant coffee powder
2 tsp boiling water 100g pkg almond meal
½ c. caster sugar 3 eggs, separated
Strawberries, washed & sliced


  1. Preheat the oven to 180°C (356°F).  Brush a round 22cm (9″) base measurement cake pan with melted dairy spread to lightly grease.  Line the base with non-stick baking paper.
  2. Combine the cocoa powder & hot water in a medium bowl.  Combine the instant coffee powder & boiling water in a cup.  Add the coffee to the cocoa mixture & stir until combined.
  3. Add almond meal, sugar, & egg yolks to cocoa mixture, & stir until well combined.
  4. Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form.  Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined.  Gently fold in remaining egg whites until just combined.
  5. Pour mixture into prepared pan.  Place cake pan in a roasting pan.  Pour enough boiling water into the roasting pan to reach two-thirds of the way up the side of the cake pan.
  6. Bake in preheated oven for 40 minutes or until a skewer inserted into the center of the cake comes out clean.  Remove from the oven.  Remove cake pan from water bath & set aside for 20 minutes to cool  Turn cake onto a wire rack & remove paper.  Set aside for another 20 minutes or until cooled to room temperature.  
  7. Cut cake into wedges & carefully transfer to serving plates.  Serve with strawberries

Chocolate Cake

Submitted by Robb “Movidude74” Johnston

Cake Ingredients

1¾ c. flour 2 c. sugar
¾ c. cocoa powder 1½ tsp Baking Soda
1½ tsp Baking Powder 1 tsp salt
2 eggs ½ c. vegetable oil
1 c. boiling water 1 c. milk
2 tsp vanilla extract

Frosting Ingredients

1/3 c. baking cocoa ¾ c. sugar
1½ c. heavy whipping cream

Cake Directions

  1. Combine dry ingredients in bowl. Add remaining ingredients except boiling water. 
  2. Beat at medium speed for 2 minutes. Stir in boiling water. Batter will be very thin — no really it is thin. 
  3. Pour into 2 greased & floured 9″ pans, 3 8″ pans or 1 13″x9″ pan. 
  4. Bake at 350°F for 45 minutes or until toothpick comes out clean.

Frosting Directions

  1. Mix all ingredients. Let stand in refrigerator for at least one hour. 
  2. Beat until stiff. Frost cake.

Bailey’s Cake

Submitted by HockeyGirl

Cake Ingredients

1 box dark chocolate cake mix 1 small box chocolate or chocolate fudge pudding mix
1 egg, slightly beaten 1 c. sour cream
¾ c. Bailey’s 12 oz. chocolate chips

Bailey’s Buttercream Frosting Ingredients

½ stick butter, softened ¾ c. unsweetened cocoa powder
4 c. powdered sugar 1½ tsp. vanilla extract
1 c. Bailey’s

Cake Directions

  1. un vasititito by [superanita] on FlickrCombine all ingredients except chocolate chips, beat with mixer until smooth. 
  2. Stir in chocolate chips. 
  3. Bake at 30-35 minutes in 2 8″ or 9″ round pans. 
  4. Check with toothpick for doneness. Be careful not to over bake.
  5. Cool completely & ice with Bailey’s Buttercream Frosting.

Frosting Directions

  1. Cream the butter, add ½ of the powdered sugar & blend well. 
  2. Add the cocoa powder & vanilla. 
  3. Start pouring the Bailey’s over the icing while your beaters beat the rest of the sugar. Keep adding Bailey’s until it’s all in there. 
  4. Very creamy & wonderful!

The Rumple Cake

Submitted by HockeyGirl

Cake Ingredients

1 box Devil’s Food Cake mix (plain, not with 3 tbsp unsweetened cocoa powder
pudding in the mix) 1 1/3 c. buttermilk
½ c. vegetable oil 3 large eggs
1 tsp vanilla extract

Filling Ingredients

1 stick butter, room temperature ½ c. finely crushed peppermint flavored candy or
3 c. powdered sugar, sifted ¼ c. crushed Altoids
2-3 tbsp milk 1-2 tbsp Rumpleminz

Frosting Ingredients

1 c. whipping cream 12 oz. semi-sweet chocolate chips
1-2 tbsp Rumpleminz

Cake Directions

  1. Preheat oven to 350°F. Mix cake mix, cocoa powder, buttermilk, oil, & eggs in large mixing bowl until all ingredients are combined. 
  2. Scrape down the sides of the bowl & beat 2 minutes more on medium-high. Batter will be very thick.
  3. Bake cake in 2 8″ or 9″ round pans until they spring back when lightly touched with your finger & start to pull away from the side, about 28-30 minutes. Cool.

Filling Directions

  1. Cream the butter, mix the powdered sugar & crushed mints together, add to butter. 
  2. Add milk & Rumpleminz. Beat until fluffy. If frosting is too thick you can add more milk or Rumple.
  3. When cake is done, put filling between the two layers.

Frosting Directions

  1. Place chips in a mixing bowl. Heat the whipping cream in a sauce pan to boil. 
  2. Remove from heat & pour over chips. Whisk until all the chips melt. 
  3. Allow this to cool for several minutes. Add Rumpleminz.
  4. Let cool until spread able & ice over cake. Alternatively, you can pour it over the cake while still warm as a glaze. Be careful, can be messy.