Bailey's Irish Cream Cake

½ cup nuts
1 pkg yellow cake mix (without pudding)
1 (3 oz) pkg Jello instant vanilla pudding
4 eggs
½ cup cold water
½ cup oil
½ cup 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 (use wood skewer to make holes larger than with toothpicks) and pour glaze over top and sides.

GLAZE:
1 stick butter
¼ cup water
1 cup sugar
½ cup 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: the cake can be served with whipped cream

From Louise Huffman