Preheat oven to 325° F. Grease a 10-inch tube pan.
Combine flour, baking powder and salt; set aside.
Melt butter in a 3-quart or larger saucepan over low heat. Remove from heat; stir in brown sugar, eggs, flour mixture, whiskey and water stirring well after each addition. Pour batter into prepared pan. Sprinkle evenly with pecans and chocolate chips. Bake about 1 hour 20 minutes or until center of cake is firm and edges begin to pull away from sides of pan. Cool in pan for 10 minutes; turn out onto wire rack and cool completely. Drizzle with Hot Buttered Whiskey Glaze glaze.