Friday, April 19, 2013

Bailey’s Irish Cream Bundt Cake

This is a very moist, dense cake. It has a wonderful flavor. One of the most requested cakes in our household. Drizzle as much fudge sauce as you want over the cake. Everyone absolutely loves this!


2 Tbsp. Instant Coffee
¼ C. Bailey’s liqueur
1 pkg. Yellow Cake Mix
3.4 oz. Vanilla Pudding mix, instant
¾ C. Sour Cream
½ C. Vegetable Oil
4 Eggs, beaten
1/3 C. Semi-Sweet Chocolate Chips, melted
1/3 C. Sugar
1 ½ tsp. Cinnamon
¾ C. Pecans, chopped
16 oz. Chocolate Frosting
Fudge Sauce

Preheat oven to 350. Combine coffee and liqueur. Add cake mix, pudding mix, sour cream, vegetable oil, and eggs. Beat for a full 4 minutes. Batter will be very thick. Stir melted chocolate chips into 2/3 cup batter. Combine sugar, cinnamon and pecans in separate bowl. Pour ½ of batter into greased Bundt pan. Top with ½ of chocolate batter. Sprinkle with ½ of sugar mixture. Repeat layering. Use a butter knife to swirl batters. Bake 50 minutes. Cool for 10 minutes in pan. Loosen sides by running a plastic knife around the edges. Turn out on a cooling rack. Cool completely. Heat frosting in the microwave (lid and foil removed) stirring every 20 seconds until smooth and pourable. Pour over cake. Let the icing set up. Drizzle the fudge sauce over cake.