Original recipe yields 1 to 10-inch tube pan
Ingredients:
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 oz) package instant pudding mix and vanilla
4 eggs
1 / 4 cup water
Vegetable oil 1 / 2 cup
3 / 4 cup Irish cream liqueur
Butter 1 / 2 cup
1 / 4 cup water
1 cup white sugar
1 / 4 cup Irish cream liqueur
Preparation:
Preheat oven to 325 degrees F (165 degrees C). Butter and flour a Bundt pan 10 inches. Sprinkle chopped nuts evenly over bottom of pan. In a large bowl, combine cake mix and pudding mix. Mix the eggs, 1 / 4 cup water, 1 / 2 cup oil and 3 / 4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour the mixture over the nuts in a skillet. Bake for 60 minutes, or until a toothpick inserted comes out clean the cake. Cool in pan for 10 minutes, then turn onto a serving plate. Prick top and sides and a cake. Spoon glaze over top and brush the sides of the cake. Allow to absorb glaze repeat until all glaze is used up. For the glaze: In saucepan, combine butter, cup water 1 / 4 cup sugar and 1. Bring to a boil and boil for 5 minutes, stirring constantly. Remove from heat and add 1 / 4 cup Irish cream.
Nutritional Information:
Amount per serving Calories: 527 | Total Fat: 23.6g | Cholesterol: 92 mg
Reference: Allrecipes.com
