BAILEY'S IRISH CREAM BUNDT CAKE
one 10-inch bundt cake
In a large bowl, combine cake mix, pudding mix, eggs, and oil. Beat at medium speed of an electric mixer, scraping down sides of bowl as necessary. Beat in liqueur. Spoon into a greased 10-inch bundt or tube pan. Bake in a preheated moderate oven (350 degrees F.) for about 50 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to finish cooling. Turn bundt cake upside-down and tube cake, right-side-up or upside down as desired; sift confectioners' sugar over top of cake or drizzle Bailey's Irish Cream Glaze over top and down sides of cake. Or, frost cake with Bailey's Cream Cheese Frosting. Garnish cake with small St. Patrick's Day cake decorations, if desired. Store in an airtight container at room temperature or in the refrigerator. May also freeze cake, tightly wrapped in aluminum foil, for up to 3 months.
Variations: Omit Bailey's Irish Cream; add 3/4 cup Kahlua or Amaretto liqueur to batter and use Kahlua or Amaretto in the glaze.
Add about 1 to 2 tablespoons Bailey's Irish Cream liqueur and 3 to 4 drops green food coloring to sweetened flavored whipped cream or other whipped topping of choice, folding gently but well to mix thoroughly. Garnish each plain cake serving with a dollop of the topping just before serving.
Bailey's Irish Cream Glaze enough for 1 (10-inch bundt cake)
In a deep small bowl, beat confectioners' sugar together; gradually beat in liqueur until desired drizzling consistency is achieved and glaze is smooth.