Saturday, January 22, 2011
Chocolate Bailey's Irish Cream Cake
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce devil's food cake mix
1 1-3/4 ounce (4-serving size) instant chocolate pudding mix
1/2 cup vegetable oil
1 cup Bailey's Irish Cream
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bailey's
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of Cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in Bailey's. Note: The Bailey's will cause steam. Be careful not to burn yourself.
Cook's Notes: When Serving this cake, spoon extra glaze on the slice of cake and top with a dollop of whipped cream. This is not a low calorie cake, but it is always a hit!