Irish Cream Cake
Courtesy of Mr. Food Test Kitchen 12 Servings • 60 Min. Cook Time| Ingredients |
|---|
| 1 c. chopped pecans |
| 1 (16.5-ounce) package yellow cake mix |
| 1 (4-serving) package instant vanilla pudding mix |
| 4 eggs |
| 1/2 c. water, divided |
| 1/2 c. vegetable oil |
| 1 c. Irish cream liqueur, divided |
| 1 stick (1/2 cup) butter |
| 1 c. sugar |
Directions:
1. Preheat oven to 325°F. Coat a Bundt pan with cooking spray. Sprinkle chopped pecans evenly over bottom of pan.
2. In a large bowl with an electric mixer on high, beat cake and pudding mixes, eggs, 1/4 cup water, the vegetable oil, and 3/4 cup liqueur for 2 minutes. Pour batter over nuts in pan.
3. Bake 55 to 60 minutes or until a toothpick comes out clean. Let cool 5 minutes in pan.
4. To make the glaze, in a medium saucepan over medium heat, combine butter, sugar, and remaining 1/4 cup water. Cook 5 minutes, stirring occasionally; remove from heat and stir in remaining 1/4 cup liqueur.
5. With a fork, prick holes in top of cake and pour half the glaze slowly over cake. After glaze soaks into cake, invert cake onto a serving platter and pour remaining glaze over cake. Let cool completely then cover lightly until ready to serve.
Recipe and Image from the Mr. Food Test Kitchen
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