Bailey's Irish Crème Cake

Posted at a favorite forum by Mike Buus, this cake is not only easy to prepare, but it will have you guarding it to ensure it doesn't disappear until time for dessert.  As you can see from the recipe it's somewhat heavy, like the consistency of brownies.   The flavor is magnificent.

1 package	Duncan Hines yellow cake mix
1 package	instant chocolate pudding
¾ cup	vegetable oil
½ cup	Bailey's Irish Crème
¼ cup	vodka
1/8 cup	water
4 large	eggs
For The Glaze
¼ cup	Bailey's Irish Crème
1 cup	powdered sugar

Ignore directions on cake box.  Combine all ingredients in a mixing bowl and beat until smooth.  Pour into a greased and floured 10 inch bundt pan.  Bake at 350 degrees 40 to 50 minutes until a knife inserted comes out clean.  Remove from bundt pan and allow to cool completely.

Starting with about ~¼ cup of Bailey's in a small pan, add sugar and stir until completely combined.  Simmer the mixture over low heat until a thick glaze is formed.  If necessary add additional sugar to get the proper consistency.  When ready, pour over the cooled cake.  Repeat if more glaze is desired.