Irish Cream Cake

by

Cindy

Top of the mornin to ya.  Since we're celebrating St. Patrick's Day this Saturday, I've made an Irish Cream Cake.  This cake is moist and the sauce is delicious and very Irish tasting. lol.  All you need is a yellow cake mix, vanilla pudding mix, some Bailey's Irish Cream, and normal ingredients that are in most kitchen pantries. 

1 cup chopped nuts

1 pkg yellow cake mix

1 pkg (3.4 oz) instant vanilla pudding mix

1/4 cup water

1/2 cup vegetable oil

3/4 cup Irish cream liqueur

1/2 cup butter or margarine (1 stick)

1/4 cup water

1 cup sugar

1/4 cup Irish cream liqueur

Preheat oven to 325 degrees F.  Grease and flour or spray with flour cooking spray a 10 inch Bundt pan.  Sprinkle chopped nuts evenly over bottom of pan. Combine cake mix and pudding mix.  Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream.  Beat for 5 minutes at high speed.  Pour batter in Bundt pan over nuts.  Bake for 60 minutes or until a toothpick inserted into the cake comes out clean.  Cool for 10 minutes in the pan, then invert onto the serving plate.  Prick top and sides of cake.  Spoon glaze over the top trying to cover evenly. Allow to absorb glaze and repeat until all glaze is used up.

Glaze:  In a medium saucepan, combine butter, 1/4 cup water, and 1 cup sugar.  Bring to a boil and continue boiling for 5 minutes, stirring constantly.  Remove from the heat and stir in 1/4 cup Irish cream.