This is a delicious, special tasting cake with Irish Cream baked right into it. The glaze - also with Irish Cream in it - finishes it off to perfection! Great for special occasions or anytime!
Ingredients:
1 cup chopped pecans
One (18.5 ounce) package yellow cake mix
One (3.4 ounce) package instant vanilla pudding mix
Four eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur
Directions:
Preheat oven to 325-degrees (165 degrees C). Grease and flour a 10-inch Bundt pan. Sprinkle chopped nuts evenly over botttom of pan.
In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4-cup water, 1/2-cup oil and 3/4-cup Irish cream liqueur. Beat for five minutes at high speed. Pour batter over nuts in pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for ten minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
To make the glaze: In a saucepan, combine butter, 1/40cup water and 1-cup sugar. Bring to a boil and continue boiling for five minutes, stirring constantly. Remove from heat and stir in 1/4-cup Irish cream.
Recipe makes one, 10-inch Bundt cake.
Nutrition Information per piece:
Calories 521
Protein 5g
Total Fat 31g
Sodium 497mg
Cholesterol 92mg
Carbohydrates 59g
Fiber 1g
