vrijdag 22 november 2013

Bailey's Irish Cream Cake (Kopie)


1 cup chopped nuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Bailey's Irish Cream

1/2 cup butter
1/4 cup water
1 cup sugar
1/4 cup Bailey's Irish Cream

Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.

In a large bowl of electric mixer, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, oil, and 3/4 cup Irish Cream. Beat for 5 minutes on medium-high speed. Pour batter over nuts in pan.

Bake in preheated oven for 60 minutes, or until a toothpick inserted in the cake comes out clean. Cool for 5 minutes in the pan. While the cake is cooling, make the glaze (recipe below).
With a fork, prick holes in top of cake and pour half the glaze over cake. After glaze soaks into cake, invert cake onto a serving platter and pour remaining glaze over cake. Let cool completely before serving.

Glaze: In a small saucepan, combine butter, 1/4 cup water, and sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish Cream.

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