Categories: Desserts, Holiday, St. Patricks Day

Ingredients

• 1 Cup Chopped pecans
• 1 Pkg Yellow Cake Mix
• 1 Pkg Instant Vanilla Pudding (4 oz)
• 4 Eggs
• 1/2 Cup Water, divided
• 1 Cup Irish Cream Liquor, divided
• 1/2 Cup Butter, stick
• 1 Cup Sugar
• 1/2 Cup Cooking Oil

Directions

1. Preheat over to 325 degree. Coat Bundt pan with cooking spray; sprinkle with chopped pecans on bottom.

2. In large mixing bowl, combine cake mix, pudding mix, eggs, ¼ c water, oil and ¾c of Irish Cream Liquor. Beat with mixer for 5 minutes. Pour batter into prepared pan.

3. Bake for about 1 hour.

4. In a medium sauce pan, combine the butter, sugar and remaining water over medium heat. Cook for 5 minutes, stirring occasionally; remove from heat and stir in remaining Irish Cream Liquor.

5. Remove cake from oven when done. With a fork, prick holes in the bottom of the cake. Pour the glaze over the cake very slowly so the cake absorbs some of the glaze.

6. After the glaze soaks into the cake, invert cake onto a plate, pour any remaining glaze over the top of cake. Allow to cool completely and cover lightly.

7. Tip: Use a meat fork to poke holes in the cake. I think that about ¼ cup of all purpose flour is sufficient for this altitude.

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