Posting this for the Bloggerette Sorority Recipe Blog Party. This is the best cake, and easy, too!
Bailey’s Irish Cream Cake
Mix well:
White cake mix (I like Duncan Hines)
1 small box vanilla instant pudding mix
4 large eggs
½ cup oil
1 ½ cups Bailey’s Irish Cream
½ cup semisweet chocolate chips
Pour into greased and floured Bundt pan. Bake at 350 degrees F until a cake tester inserted halfway between pan walls comes out clean.
While the cake is still hot, mix together ¼ cup Bailey’s and a few tablespoons of powdered sugar. Pour that over the cake (this keeps the bottom of the cake moist).
When the cake is cool, turn it out of the pan and glaze with 1/3 cup Bailey’s mixed with enough powdered sugar to make a pourable glaze.
Enjoy!
