This is what it looks like just before you cut into it.
(And yes, that is the only piece left over from my wedding set!)
I was given this recipe printed out on paper so I have no idea who to credit for this. If it is yours, thank you! Let me know and I will link to you! :D
Irish Cream Cake
1/2 C finely chopped pecans
1/2 C finely shredded coconut
1 (18.25 oz) package yellow cake mix
1 (3.4 oz.) vanilla pudding
1 1/4 C water
1/2 C melted butter or vegetable oil
3/4 C Irish Cream Liqueur
1/4 C water
1 C white sugar
1/2 C Irish Cream Liqueur
Preheat oven to 325 F. Grease and flour a 10" Bundt pan. Sprinkle chopped pecans and coconut evenly over the bottom of the greased pan.
In a large bowl, combine cake mix and pudding mix. Mix in eggs, water, melted butter (or oil), and 3/4 C Irish Cream Liqueur. Beat for five minutes at high speed. Pour batter over nuts/coconut in pan.
Bake for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for ten minutes in the pan so that it will pull away from the sides and come out easily when you invert it.
While the cake is cooling in the pan, make the glaze. Combine butter, 1/4 C water, and 1 C sugar in a small saucepan. Bring to a boil and continue boiling for five minutes, stirring constantly with a whisk. Remove from heat and whisk in 1/4 C Irish Cream.
Invert the cooled cake onto a serving platter. Prick the top and sides of cake with a toothpick. Spoon the glaze over the top and brush it onto the sides. Pour out all of it and leave to absorb for 30 minutes. After 30 minutes, cut and serve.
This is a delicious cake. Enjoy!