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1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur
Directions
1.) Preheat oven to 325 degrees F (165 degrees C). Grease
and flour a 10 inch Bundt pan. Sprinkle chopped nuts
evenly over botttom 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.
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