Cookin’ With Carolyn Bailey’s Irish Cream Cake

Bailey’s Irish Cream Cake
1 c. nuts
1 pkg. yellow cake mix
1 (3 oz.) pkg. Jello instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. Bailey’s Irish Cream
Preheat oven to 325 degrees. Grease and flour a tube or bundt pan. Sprinkle nuts on the bottom of pan. Combine the rest of the ingredients. Pour over nuts. Bake 1 hour. Cool cake completely. Prick cake and pour glaze over top and sides.
1 stick butter
1/4 c. water
1 c. sugar
1/2 Bailey’s Irish Cream
Melt butter. Stir in water and sugar. Boil for 5 minutes, stirring constantly. REMOVE from heat. Stir in Bailey’s Irish Cream.
Note: If using cake mix which includes pudding, omit pudding from recipe, decrease eggs to 3, and decrease oil to 1/3 cup.
Note: The cake can be decorated with a sugar frosting or whipped cream.