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R ecipe  O f Chef On The Go
T he Month

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Irish Cream Bundt Cake


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.

Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion. Prep Time: approx. 15 Minutes. Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour 30 Minutes. Makes 1 - 10 inch Bundt pan (12 servings). 

Source from Allrecipes.com

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Chef on the Go, Inc.
Niceville, Florida  32578
Phone: (850) 729-3377
Fax: (850) 729-3878
Email: info@chefonthegoinc.com

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