Irish Cream Cake

BAILEY'S IRISH CREAM CAKE

1 c. nuts 1 pkg. yellow cake mix 1 (3 oz.) pkg. Jello instant vanilla pudding 4 eggs 1/2 c. cold water 1/2 c. oil 1/2 c. Bailey's Irish Cream Preheat oven to 325 degrees. Grease and flour a tube or bundt pan. Sprinkle nuts on the bottom of pan. Combine the rest of the ingredients. Pour over nuts. Bake 1 hour. Cool cake completely. Prick cake and pour glaze over top and sides. GLAZE: 1 stick butter 1/4 c. water 1 c. sugar 1/2 c. Bailey's Irish Cream Melt butter. Stir in water and sugar. Boil for 5 minutes, stirring constantly. REMOVE from heat. Stir in Bailey's Irish Cream. Note: If using cake mix which includes pudding, omit pudding from recipe, decrease eggs to 3, and decrease oil to 1/3 cup. OK, this is the original recipe. I will now tell you how Keith changes it up. He doesn't use nuts at all. He puts about a 1/4 cup of c. chips on the bottom of the bunt pan. He pours 1/2 the batter in and then pours about a 1/2 cup of chocolate chips on top, then pours the rest of the batter in. He uses Irish Cream flavoring. It can be hard to find, you may have to use whatever flavoring you can find. He still uses the pudding even if his cake mix has pudding in it already. Real butter makes this cake irresistable. And when he "pricks" the cake he actually uses a skewer and pokes holes all the way through the cake. One final note, no matter how you make this cake it will never turn out tasting as good as when Keith does it, I don't know why, but that is how it ALWAYS happens to me!!