|
Instructions |
|
|
Preheat oven to 325. Grease and flour a 10in. bundt pan. Sprinkle chopped nuts evenly over bottom of pan
|
|
|
In a large bowl mix cake and pudding mix together. Mix in eggs and a 1/4 cup water,1/2 cup oil,and 3/4 cup irish cream. Beat 5min. at a high speed. Pour batter over nuts in pan
|
|
|
Bake in oven for 60min. or until toothpick inserted into cake comes out clean. Cool for 10min. in pan, then invert onto serving dish. Prick topside of cake. Spoon glaze over top of cake, and brush on side of cake. Allow to absorb glaze, and repeat until glaze is all used up
|
|
|
To make glaze- In a saucepan combine butter, 1/4 cup water, 1 cup sugar. Bring to a boil and continue boil for 5min. stirring constantly. Remove rom heat. Stir in 1/4 cup irish cream
|
|
|
Originally Submitted
9/22/2011
|