About 1/2 (16 ounce) package confectioners' sugar, sifted
1 tablespoon butter (at room temperature)
3 to 4 tablespoons Bailey’s Irish Cream liqueur
Heat oven to 350 degrees F.
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 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.
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.
Bailey's Irish Cream Glaze: In a deep small bowl, beat confectioners'
sugar together; gradually beat in liqueur until desired drizzling consistency
is achieved and glaze is smooth.