Bailey's Irish Cream Bundt Cake
March 2008
Pretty cakes are lots of fun, but when it comes to taste, this one is at the top of my list. The drizzles of baileys and sugar are the best part because it melts instantly in your mouth. Yummm!
Bundt cakes are big in my family (I get more from the german side than my stubborness...) and this one is perfect for St. Patty’s day.
Bailey’s Irish Bundt Cake
1 package yellow cake mix
1 (4 oz) package instant chocolate pudding
3/4 cup oil
1/8 cup water
1/4 cup vodka
3/8 cup Baileys or other Irish cream liqueur (Emmett’s can be less expensive and fine for baking)
4 eggs
1 cup chocolate chips
Confectioners sugar
Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth. Add 3/4 of the chocolate chips. Pour into a greased and floured bundt pan.
Bake at 350 for 40 to 50 minutes or until done. Remove from pan and cool completely.
Mix a glaze of additional Bailey's and confectioners sugar. Chocolate sauce and confectioners sugar can also be used. Drizzle over cake, and decorate with remaining chocolate chips or shavings of dark chocolate.
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