Irish Cream Bundt Cake

Very easy. Very moist. If you don't want the nuts, leave them out.
Makes a TON of glaze. This is not a CL recipe and it isn't healthy.

Irish Cream Bundt Cake

Photo by ALB

* Prep Time: 15 Minutes
* Cook Time: 1 Hour
* Ready In: 1 Hour 30 Minutes
* Yields: 12 servings (The pieces would be huge if it only served 12)

INGREDIENTS:

* 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 bottom 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. Prrick 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.

Nutrition facts (per serving if you have 12 servings)

* Calories (kcal) 597
* Protein 5g
* Cals from Protein 3%
* Total Fat 30.8g
* Cals from Fat 45%
* Carbohydrates 68.6g
* Cals from Carbohydrates 45%
* Fiber 1.4g
* Cholesterol 92mg
* Sodium 498mg