This is quick to make as you use a cake mix and dry pudding mix. You’ll use a whole cup of Bailey’s Irish Cream liqueur, some in the cake & some in the glaze. It all works together to make a wonderful cake that people rave about.
I’d use mini-chocolate chips for easier eating, & I think they look better on top of the cake than the bigger chips. I’m thinking you could add about a cup of mini-chips to the cake batter also for more chocolate goodness. There are a lot of tips in the reviews, some of which I’ll add here. One person said to use a yellow cake mix, but make the pudding mix chocolate. She said it makes the cake look more like it was made from scratch. Some people added 1/2 shot glass of whiskey to the glaze after it cooled a bit to intensify the flavor.
Many people said to poke 20-30 small holes in the cake after it comes out of the pan. Then put 2/3 of the glaze into the pan & put the cake back into the pan. Poke some holes into the bottom of the cake & pour the rest of the glaze on it. Let it all soak like that until the glaze seems to be totally soaked up into the cake. After that you can turn it out onto a serving plate. It will have a pretty, crunchy crust from the glaze. You can leave it like that or add powdered sugar on top if you like. Some people liked the nuts on top & others did not.
This is a wonderful cake all by itself, but you can serve it with some vanilla ice cream if you like. It’s a great cake for many occasions, not just St. Patrick’s Day. The whiskey cooks out of the cake, but not the glaze. If kids will be eating it, perhaps serve the glaze on the side for the adults to add.
Click title for link at AllRecipes. Click on the label “St. Patrick’s Day” below this post for a recipe to make a copycat version of Bailey’s Irish Cream. It’s supposed to be better than the original. One reviewer suggested using a cheaper brand of Irish cream liqueur since you can’t tell the difference in the cake & glaze.