Irish Cream Bundt Cake

Ingredients:
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding
4 eggs
1/4 cup water
1 cup Irish cream liqueur, divided
1/2 cup butter
1/4 cup water
1 cup white sugar

Directions:
Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.

In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup of water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat 5 minutes at high speed. Pour batter over nuts in pan.

Bake in oven for 60 minutes or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon cake glaze over top and brush onto sides of cake. Allow to absorb glaze and repeat until all glaze is used up.

To make glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream. Serves 12.