Reviewed: Oct. 26, 2009

I followed the recipe to the "T" this time and everyone thought it was very good; however, the last time I made it I doctored it a bit and people were falling over themselves to get more. Thanks for a great foundation recipe.

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Donna

Cooking Level: Expert

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Reviewed: Sep. 25, 2009

This was a hit at the office! I followed the advice of a few others by putting the cake back in the pan to let the glaze soak in. Absolutely devine!

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simplydelectable

Cooking Level: Expert

Home Town: Aiea, Hawaii, USA

Living In: Racine, Wisconsin, USA

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Reviewed: Sep. 18, 2009

Liked this recipe however, made the following modifications. I used the darkest chocolate cake I could find. Soo Good! However, the glaze was a little too grainy. Would reduce the amount of sugar but 1/4 cup and increase the irish creme to 1/3 cup next time.

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steph

Cooking Level: Expert

Home Town: Amarillo, Texas, USA

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Reviewed: Sep. 18, 2009

i made this for a girls nite out party, rave reviews. i used white cake mix & vanilla pudding. after reading other reviews i made 1/2 glaze & poked the cake b4 removing fm pan drizzled on glaze, removed fm pan & brushed remaing glaze onto cake. worked like a charm!! flavorful, but not too wet. it's a keeper!!!!!

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foodwiz

Cooking Level: Expert

Home Town: Columbus, Georgia, USA

Living In: Fort Washington, Maryland, USA

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Reviewed: Sep. 14, 2009

Very moist and light. Baked beautifully in my silicone bundt pan- although I did flour and butter it. 57 minutes.

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Peggy

Cooking Level: Intermediate

Home Town: North Royalton, Ohio, USA

Living In: Brunswick, Ohio, USA

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Reviewed: Sep. 12, 2009

Wow, this is a great tasting cake, and easy, too! I couldn't taste any of the alcohol in the cake, but could taste it in the glaze. It was not too strong, though. I think just a white glaze without the Irish cream would be good as well. My cake only took 55 mins. I would make this again.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Sep. 11, 2009

I used French Vanilla cake mix and French Vanilla pudding, since that's what I had. This cake was even better the second and third day! Next time will use about half of the glaze, though, seemed a bit too much.

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Seric927

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Reviewed: Aug. 28, 2009

I had milk chocolate cake mix & chocolate pudding on hand. That was the only change. It turned out decadent!

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SouthernComfort

Cooking Level: Expert

Living In: Olive Branch, Mississippi, USA

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Reviewed: Aug. 25, 2009

Have made this cake often. Followed the directions and it was perfect. Don't have to use just Baileys as any Irish Cream will do. Everyone raves and even had mother-in-law request it for her birthday!!

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drb2748

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Reviewed: Aug. 23, 2009

What an awesome cake! I followed other reader's advice and let the cake cool for 10 minutes in the pan, 20 minutes out of the pan, put the glaze in the pan and then returned the cake back into the pan for 20 minutes before removing and serving. Everyone raved about this cake!!! I can't tell you just how yummy it is! I will make this again and again. Thank you!

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SSOUZA78

Cooking Level: Intermediate

Home Town: Trenton, New Jersey, USA

Living In: Hamilton, New Jersey, USA

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Reviewed: Aug. 17, 2009

This is my Saint Patrick's Day tradition. Everyone loves it. Very easy to make and delicious.

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kim

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Reviewed: Aug. 1, 2009

This is an awesome "after dinner" dessert served with coffee. I also made with chocolate cake and chocolate pudding and it turned out yummy as well.

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Laurie Belle

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2009

Absolutely delicious, omitted the pecans due to guests with food allergies. Cooking time was far too long for my oven...it was done is 40ish minutes. Thank goodness I checked or it would have been dry, dry, dry as some other reviewers complained about. I have tried brushing the glaze on a warm cake and putting the glaze in the empty pan followed by the cooled cake and still haven't gotten a result that I loved. The top seems to get all the glaze, with very little on the sides. The bottom of the sides are completely bare. I have to keep trying to perfect my technique.

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SheriA1975

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Reviewed: Jul. 19, 2009

Very tasty! I used a white cake mix, french vanilla, and vanilla pudding (not instant). The only thing I wish I had done differently is poke the holes a bit deeper so the glaze could soak further into the cake. I followed another user's idea and poured the glaze into the bundt pan and put the cake back in there for about 20 minutes. Awesome flavor!

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SherylAnne

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Reviewed: Jul. 6, 2009

I would give this 100 stars if I could...absolutely delicious! Mine baked up perfect at 55 mins with vanilla cake/vanilla pudding and Carolans irish cream. The glaze is to die for!!! *UPDATE* I have made this cake 4 times now and have noticed a difference between cake mix brands. I have used Duncan Hines mix WITH pudding added in the mix several times and the cake comes out SO MUCH BETTER and MOISTER than it does when I use a cheaper brand like Pillsbury or Betty Crocker. It's a few cents more expensive but so worth it!

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TyKrisMama

Home Town: Portland, Oregon, USA

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Reviewed: Jul. 6, 2009

Wonderful! I followed the recipe exactly and loved it. This will be a family favorite....

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Laurie

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 5, 2009

i thought the glaze looked really unappealing, but the whole package was incredible.

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jenhatan

Home Town: Quincy, Massachusetts, USA

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Reviewed: Jul. 5, 2009

Very good. The glaze became a little "crust-like" but very tasty

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TRISZO

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Reviewed: Jul. 2, 2009

This cake was WONDERFUL. It did not last long in my house. Thanks for sharing this..

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sherre

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Jun. 26, 2009

This is the second time that I made this for my 'family' at work. This time, I didn't have enough Irish Cream so, I used half Irish Cream and half Kaluha. I had gotten raves before and I got raves again! I loved it and so did my co-workers. They said it really helped them get through the overnight inventory...hopefully all the counts are OK! Thanks again for the awesome recipe!

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