Bailey's Irish Cream Cake
1 package Duncan Hines Yellow Cake Mix (without pudding)
3/4 cup Nuts chopped
1 package Instant french vanilla pudding
1/2 cup Vegetable oil
1 cup Bailey's Irish Cream
Bailey's Irish Cream Frosting:
1 pound Powdered sugar
5 1/2 tablespoon Butter softened
1/4 cup Milk
1/4 teaspoon Salt
2 tablespoon Bailey's Irish Cream
For the cake:
Preheat oven to 350 F. Grease and flour a 12 cup bundt pan. Sprinkle nuts into bottom of pan. Combine remaining ingredients in large mixing
Beat four minutes on high speed, pour into pan. Bake 45 to 55 minutes until a toothpick inserted into the center of the cake comes out clean.
Let cake cool and invert onto plate.
Spread icing onto cake.
For the Frosting:
Beat all ingredients in a small bowl until fluffy.