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Irish Cream Cake Recipe

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This recipe for Irish Cream Cake is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup chopped pecans
1 (16.5-ounce) package yellow cake mix
1 (4-serving) package instant vanilla pudding
4 eggs
1/2 cup water, divided
1/2 cup vegetable oil
1 cup Irish cream liqueur, divided
1/2 cup (1 stick) butter
1 cup sugar
Directions:
Directions:
Preheat oven to 325 degrees F. Coat a Bundt pan with cooking spray. Sprinkle chopped pecans evenly over bottom of pan.

In a large bowl, combine cake and pudding mixes, eggs, 1/4 cup water, the vegetable oil, and 3/4 cup liqueur. Beat with an electric mixer on high for 5 minutes. Pour batter over nuts in pan.

Bake 1 hour, or until a toothpick inserted in center comes out clean. Let cool 5 minutes in pan.

In a medium saucepan, combine butter, sugar, and remaining water over medium heat. Cook 5 minutes, stirring occasionally; remove mixture from heat and stir in remaining 1/4 cup liqueur.

With a fork, prick holes in top of cake and pour half the glaze 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.
Number Of Servings:
Number Of Servings:
1 cake

 

 

 

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