• Preheat oven to 325 degrees F
• Grease and flour a 10 or 12 cup bundt pan.
• Sprinkle ½ cup of chopped pecans in the bottom of the pan.
• Sift the cake mix into your mixing bowl. Add the flour, sugar, chocolate pudding mix,and combine.
• Add all of the other ingredients to the bowl: vegetable oil, sour cream, eggs, Baileys Irish Cream, vanilla extract, and milk.
• Mix at low speed for about ten seconds to incorporate before increasing to medium speed for two minutes. Scoop the batter into the prepared pan (on top of the chopped pecans).
• Bake for 45-50 minutes or until a skewer or toothpick inserted into the cake comes out clean or with just a few crumbs attached.
• During the last 15 minutes of baking, make the glaze.

Glaze Instructions

• In a saucepan, stir the sugar butter and water over low heat until butter has melted. Raise the heat slightly to low-medium, stirring constantly until it begins to simmer. Simmer and whisk/stir for 2-3 minutes and remove from heat. Sugar should be completely dissolved.
• After sliding the saucepan off of the heat, wait about 30 seconds or so and *slowly* add in the Irish Cream bit by bit, whisk/stirring in between. Doing it this way keeps the mixture smooth and prevents separation or curdling.
• After removing the freshly baked cake from the oven, leave it in the pan. Pour approximately ¾ of the glaze over the cake while in the bundt pan. (You can poke the top of the cake with a toothpick or thin knife to help it seep in).
• After 15 minutes has passed, when the glaze has been absorbed, place your cake plate/pedestal upside down against the cake pan and then flip it all as one so that the cake plate is now right side up with the inverted pan on top. Remove the can pan to reveal the cake.
• If needed, use the remaining glaze to touch up any spots that could use a bit more glaze on top or around the sides. We do this using a silicone pastry brush.
• Serve warm or at room temperature. The cake is fine to store in an airtight container or under a cake dome for 1-2 days at room temperature. After that, we like to move it to the refrigerator. For best flavor and texture, serve the cake at room temperature or warm, as butter firms up a bit when chilled.