Irish Cream Bundt Cake

THE CAKE

• 1 box chocolate cake mix
• 1 box instant vanilla or chocolate pudding mix
• 4 eggs
• 1/2 cup vegetable oil
• 3/4 cup Bailey’s Irish Cream liqueur

Preheat oven to 350 (f) and butter/flour a 10 inch bundt pan.

In a large bowl, combine all ingredients.  

Dump mixture into bundt pan, and bake abt 50 minutes or until toothpick inserted comes out clear.

Let the cake cool about 10 minutes, and then dump it out onto serving dish.

Sift/sprinkle a few pinches of confectioners’ sugar over the top of cake and then drizzle with the glaze below. 

THE GLAZE

Bailey’s Cream Cheese Glaze

• 6 ounces Philadelphia Cream Cheese
• 3 tablespoon Bailey’s Irish Cream liqueur
• Pinch of salt
• 1 lb bag of powdered sugar (confectioners sugar)
• 1 tsp milk (ONLY if needed!!!!)
• 1 cup coarsely chopped pecans (optional)

In a bowl, combine ingredients, beating until smooth. Gradually mix in the confectioners sugar.   Add as much extra cream or milk as needed.  You want this to be a thin icing.  Thick enough to call icing, thin enough to drizzle by spoon.

*Sprinkle with nuts, if desired.

**Store in an airtight container at room temperature or in the refrigerator.
**Bundt cake freezes well for up to a couple of MONTHS!