Irish Cream Cake
I found this recipe in a novel I was reading - sounded too good not to copy!
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INGREDIENTS
Nutrition- 1⁄2cup finely chopped pecans
- 1⁄2cup shredded coconut
- 1(18 ounce) box yellow cake mix
- 1(3 -4 ounce) package instant vanilla pudding
- 4
- 1⁄4cup water
- 1⁄2cup oil
- 3⁄4cup bailey's irish cream
Glaze
- 1⁄2cup butter
- 1⁄4cup water
- 1cup white sugar
- 1⁄4cup bailey's irish cream
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DIRECTIONS
- Preheat oven to 325 degrees.
- Grease and flour a 10" bundt pan.
- Sprinkle nuts and coconut over the bottom of the pan.
- In a large bowl put the cake mix, pudding, eggs, 1/4 cup water, oil and 3/4 cup liquer.
- Beat 5 minutes on high speed.
- Pour batter into prepared pan.
- Bake 60 minutes or until toothpick comes out clean.
- Cool on rack 10 minutes.
- To make glaze boil butter, water and sugar in a medium saucepan for 5 minutes, stirring constantly.
- Add liquer.
- Remove cake from pan and put on a plate.
- Prick the top and sides of the cake with a wooden skewer.
- Spoon the glaze over the top and brush onto the sides.
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