Bailey's Irish Cream Cake

This is a great moist cake and wonderful to make for St. Patrick's Day.

Yield: 10 servings
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Ingredients

  • Cake
  • 1 box(es) Yellow Cake Mix
  • 1 box(es) Instant Vanilla Pudding Mix (3.4 oz)
  • 4 Large Eggs Room Temperature
  • 1/4 cup(s) Water
  • 1/2 cup(s) Vegetable Oil
  • 3/4 cup(s) Bailey's Irish Cream liqueur
  • 1 cup(s) Pecans Chopped
  • 1 cup(s) Mini Semi-Sweet Chocolate Chips
  • Glaze
  • 1/2 cup(s) Bailey's Irish Cream liqueur
  • 1/2 cup(s) Powdered Sugar

Preparation

  1. 1. Preheat oven to 325 degrees, grease and flour a 10 inch bundt cake pan. Sprinkle the chopped pecans over the bottom of the pan.
  2. 2. In a large bowl with mixer, combine cake mix and pudding. Add the eggs, water, vegetable oil and Bailey's on medium speed for 3 minutes.
  3. 3. Stir in chocolate chips.
  4. 4. Pour batter over the nuts into the greased bundt cake pan.
  5. 5. Bake for 1 hour at 325 degrees or until a toothpick inserted in the center of cake comes out clean.
  6. 6. Cool cake for 10 minutes. Remove the cake from pan and place on a wire rack to cool completly.
  7. 7. For the Glaze: mix the 1/4 cup of Bailey's Irish Cream and powdered sugar to form a glaze - you may need to add additional Bailey's to adjust the consistency.
  8. 8. When the cake is completely cooled, prick the top and sides of the cake with a skewer and pour the glaze on top and brush it on the sides of the the cake.
June 2012

This recipe is a personal recipe added by Andrea15 and has not been tested or endorsed by MyRecipes.

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