Irish Cream Bundt Cake

Ingredients

CAKE:

1 cup chopped pecans
1 box yellow cake mix
1 package (3.4 oz) vanilla pudding
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur

GLAZE:

1/2 cup butter
1/4 cup water
1 cp white sugar
1/4 cup Irish cream liqueur

Directions

CAKE:

1. Preheat oven to 325 degrees. Grease and flour Bundt pan.
2. Sprinkle pecans over bottom of pan
3. In a large bowl, combine cake mix and pudding mix. Mix in eggs, water, oil, and Irish cream. Beat 5 minutes on high speed. Pour mixture in Bundt pan over nuts.
4. Bake 60 minutes or until inserted toothpick comes out clean. Cool 10 minuted then invert onto serving tray.
5. While waiting for cake to cool, make the glaze.
6. In a small saucepan combine butter, water, and sugar. Bring to a boil and continue boiling for 5 minutes. Remove from heat and stir in Irish cream until combined.
7. Prick the top and sides of cooled cake. Pour glaze over top of cake and brush sides of cake until about 3/4 of the glaze is used.
8. Put cake back in Bundt pan and flip upside down. Poke holes in bottom of cake and pour remaining glaze over bottom of cake. Allow to set for about 10 minutes.

Red Velvet Cake Balls

This is another easy dessert that is very versatile. You can change all the ingredients to combine your favorite flavors. My sister and I put this combination together.

Red Velvet Cake Balls

Ingredients:

1 box moist red velvet cake mix

1 container Betty Crocker rainbow chip frosting

1 cup white chocolate

assorted sprinkles

Directions:

1. Bake cake according to box directions.

2. Once baking is complete crumble warm cake in a large bowl. Add container of frosting and mix completely.

3. Form cake into quarter-sized balls. Freeze balls for about 1 hour, or until firm.

4. Melt white chocolate in microwave for about 1 minute or until completely melted.

5. Cover frozen balls with white chocolate. Top with sprinkles before chocolate begins to harden. You will need to do this pretty quickly since the balls are frozen the chocolate hardens very fast. Store in refrigerator until ready to serve.

Tip: We found the easiest way to coat the cake balls is to poke the bottom of the ball with a toothpick, then dip top into the white chocolate. Use a spoon to get the cake ball off the toothpick and place on a cookie sheet with wax paper.

Other yummy combinations:

*strawberry cake/cream cheese frosting/white chocolate or dark chocolate coating

*chocolate cake/chocolate frosting/dark chocolate coating

*spice or carrot cake/cream cheese frosting/white chocolate coating

*yellow cake/butter cream frosting/chocolate coating