1 cup chopped pecans (optional)
1 package of yellow cake mix
1 package instant vanilla pudding
1/4 cup water
1/2 cup vegetable oil
3/4 Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup sugar
1/4 cup Irish cream liqueur
Preheat your oven to 325 degrees. Spray your bundt pan with Pam and sprinkle the nuts evenly over the bottom of the pan. You can also use a regular square baking pan if you don't have a bundt pan.
In a large bowl, combine the cake mix and the pudding mix. Add in the eggs, water, oil and Irish Cream Liqueur. Mix at medium speed for about 5 minutes. If you don't have a electric mixer you can mix by hand until creamy.
Mmmmmmm!Pour all of this goodness over the nuts in the pan and bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
While your cake is baking…..go ahead and make your glaze. Combine all the glaze ingredients in a sauce pan, except the Irish Cream. Bring it to a boil and stir constantly for about 5 minutes. Remove from heat and blend in the Irish Cream.
Cool the cake for about 10 minutes then invert it onto your serving dish. Poke top of cake with a skewer or what ever you have on hand…. and spoon about 1/2 of the glaze over cake allowing it to absorb into cake. When serving….. spoon the rest of the glaze over your pieces for a wonderfully delicious, warm and fuzzy, comfort food! Enjoy!
Thanks for the recipe ehow!