Ingredients:
1 package yellow cake mix
1 package instant chocolate pudding mix
3/4 cup vegetable oil
1/2 cup Baileys Irish Cream
1/4 cup Frangelico liqueur
1/8 cup water
4 large eggs
1/4 cup Frangelico, for soaking on cake
1/4 cup Baileys Irish Cream
powdered sugar
1/2 cup toasted sliced almonds (optional)
Directions:
Preheat oven to 350 degrees F.
Combine the first 7 ingredients in a mixing bowl and beat for 3 minutes.
Pour into a greased and floured 10 inch bundt pan.
Bake at 350 degrees 40 to 50 minutes until a toothpick inserted comes out clean.
Remove from bundt pan.
With a pastry brush brush Frangelico on cooked cake and let it cool completely.
Mix Baileys and 1 cup sugar until a thick glaze is formed adding more sugar if necessary.
When ready, pour over the cooled cake.
Or use the frosting recipe above.
Sprinkle toasted almonds into glaze while still soft pressing gentle so to stay on cake.
Servings: 10
Time preparation: 15 min.
Time total: 65 min.