Bailey's Caramel Cake

A twist on Irish Cream cake that I made for New Years in honor of welcoming our little bundle of joy 'Bailey' into the world this year. The cake is chocolate with a hint of banana and Caramel Bailey's Irish Cream. You could play with this and use whatever Bailey's flavor you like...the possibilities are endless.

• Ready In: 1 hr 15 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 1  cup  chopped walnuts
• 1 (18 1/4ounce) package  milk chocolate cake mix
• 1 (3 1/2ounce) package instant banana pudding mix
• 4  eggs
• 1⁄4 cup water
• 1⁄2 cup  vegetable oil
• 3⁄4 cup  Baileys caramel irish cream
• 1⁄2 cup butter
• 1⁄4 cup water
• 1  cup confectioners' sugar
• 1⁄4 cup  Baileys caramel irish cream

Directions

1. Preheat oven to 325°F (165°C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
2. 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 5 minutes at high speed. Pour batter over nuts in pan.
3. Bake in the preheated oven 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 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.
4. To make the glaze: In a 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 heat and stir in 1/4 cup Irish cream.