Bailey's Irish Cream Bundt Cake
1 (18.25 ounce) box yellow or chocolate cake mix
1 (3.4 ounce) box instant vanilla or chocolate pudding and pie filling
mix
4 eggs
1/2 cup vegetable oil
3/4 cup Bailey's Irish Cream liqueur
Sifted confectioners' sugar or Bailey's Irish Cream
Glaze or Bailey's Cream Cheese Frosting
Small St. Patrick's Day cake decorations (optional)

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 in a preheated moderate oven (350 degrees F) for about 50
minutes, or until a cake tester inserted into the middle of the cake
comes out clean. Cool in pan for 10 minutes, then turn out into 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 Irish Cream Frosting. Garnish cake with small St.
Patrick's Day cake decorations, if desired.

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

Yield: enough for 1 (10-inch Bundt cake)

About 1/2 (16 ounce) package confectioners' sugar, sifted
1 tablespoon butter or margarine, at room temperature
3 to 4 tablespoons Bailey's Irish Cream liqueur or as desired

In a deep small bowl, beat confectioners' sugar together, gradually
beat in liqueur until desired drizzling consistency is achieved and
glaze is smooth.

Variation: Omit Bailey's Irish Cream, add 3/4 cup Kahlua or Amaretto
liqueur to batter and use Kahlua or Amaretto in the glaze.

Bailey's Cream Cheese Frosting

Yield: enough frosting to frost a 9-inch round layer cake or a 10-inch
Bundt or tube cake

6 ounces cream cheese or reduced-fat cream cheese, at room temperature
About 2 tablespoon Bailey's Irish Cream liqueur
Pinch of salt
1 (16 ounce) package confectioners' sugar, sifted (about 4 1/2 cups)
1 cup coarsely chopped pecans or English walnuts (optional)

In a medium bowl, combine the first four ingredients, beating until
smooth. Gradually add confectioners' sugar, beating until mixture is
smooth and fluffy. Add additional cream as needed to achieve desired
spreading consistency. Fold in nuts, if desired.