And to finally finish posting about our St Patrick’s Day feast, we end of course with dessert which was this delicious cake which even though it wasn’t chocolate was gone the day after St Patty’s Day! The recipe comes from All Recipes and would be delicious anytime of year and with any flavor added in instead of the Irish Cream.
1 cup chopped pecans (I left these out this time)
1 yellow cake mix
1 small box vanilla instant pudding mix
1/4 cup water
1/2 cup oil
3/4 cup Irish Cream liqueur (I used Irish Cream Coffee Creamer instead as we don’t drink here and it worked great but next time I make this I will use 1 cup of the creamer instead of the 3/4 cup Irish Cream plus 1/4 cup water)
1/2 cup butter
1/4 cup water (I think I would try replacing this with Irish Cream as well)
1 cup sugar
1/4 cup Irish Cream liqueur
1 Preheat oven to 325. Spray bundt pan with cooking spray with flour. Sprinkle chopped pecans evenly over bottom of pan.
2 Combine remaining cake ingredients and beat for 5 minutes on high speed. Pour batter over nuts in pan.
3 Bake for 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Make glaze while cake is cooling.
4 For glaze, bring butter, water and sugar to a boil and continue boiling for 5 minutes, stirring constantly. (Make sure you boil the full amount of time, I thought I did but my glaze was grainy meaning the sugar didn’t break down all the way so boil for the full time.) Remove from heat and stir in Irish Cream.
5 Invert cake onto serving tray. Prick tops and sides of cake (I used my cake tester for this.) Spoon glaze over top and brush onto sides of cake. Allow cake to absorb glaze and then repeat until glaze is gone.