Kentucky Mint Julep Cake - cooking recipe

Ingredients

3 cups cake flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4 eggs
1/2 cup confectioners' sugar
1/3 cup butter
3 tablespoons water
2 teaspoons Bourbon
12 ounces white chocolate chips (one bag)
1 (14 ounce) can sweetened condensed milk (not evaporated milk)
1 teaspoon white creme de menthe (see Note) or 1/2 teaspoon mint extract (see Note)

Preparation

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
Whisk together flour, sugar, salt, baking powder, and baking soda in a large bowl. Make a well in the center.
Add wet ingredients to flour mixture& beat at low speed for 1 minute, then increase to medium speed for 3 more minutes; pour into prepared pan and smooth evenly around bundt center.
Bake for about 50 minutes or until toothpick inserted in the center comes out clean; ten minutes before cake should be done, prepare Bourbon Butter Sauce.
For the sauce, in a saucepan over medium heat, combine 1/2 cup confectioners' sugar, 1/3 cup butter, and 3 tablespoons water; stir until melted and combined but do not boil.
Remove from heat, continuing to stir for 2 minutes, then stir in Bourbon.
When cake is done and still warm from the oven, use a skewer to poke holes around the top of the cake and pour Bourbon butter sauce evenly over the top of the cake; let cake cool to room temperature in the pan before removing.
For the frosting, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted.
Remove from heat and stir in creme de menthe liqueur (or mint extract); let cool for 10 minutes, then spread evenly over the cooled cake.
Garnish with fresh mint leaves; I am also using white chocolate curls.
Chill to set chocolate ganache; take cake out of the refrigerator 30 minutes before cutting to serve.