Bailey's Fudge Bundt Cake
Source of Recipe
Decadence at its best - anything with chocolate and Bailey's just HAS to be good! This is a super-moist bundt cake, not like some I've had that are just dry.
Note: this is a very adaptable recipe. For instance, for my daughter who prefers yellow or white cake (I don't know where she got that from!), make the following swaps: yellow or white cake mix (duh), vanilla or white chocolate pudding mix, and instead of chocolate syrup try using a white chocolate flavored coffee creamer. You can skip the chocolate chips or use chopped white chocolate instead. Also, if you don't want to use Baileys, you can sub any other liquor/liqueur OR use additional flavored coffee creamer.
List of Ingredients
1 Devil's Food cake mix (Duncan Hines Moist Deluxe is recommended)
1 small pkg. chocolate cook & serve pudding mix (or instant is Ok too)
1 cup sour cream OR buttermilk
˝ cup vegetable oil
˝ cup chocolate syrup
˝ cup Bailey’s Irish Cream liqueur
1 tsp vanilla extract
2 T instant cappuccino powder (optional, but fabulous!)
1 cup mini semi-sweet chocolate chips
1/2 cup semi-sweet chocolate chips
1/4 cup evaporated milk (small can)
Combine chocolate and milk in small saucepan. Cook and stir over low heat until blended and mixture comes to a boil. Lower heat and cook, stirring constantly until thickened.
Preheat over to 350 degrees.
In large bowl, combine cake mix with all ingredients except the mini chips. Beat on low speed to blend, then beat on medium speed for 2 to 3 minutes. Gently stir in chocolate chips and pour batter into greased and floured 12-cup capacity bundt cake pan.
Bake for 55 minute to 1 hour or until cake tester comes out clean. Let cake cool in pan for 10 minutes, and then turn out onto cooling rack.
You can sprinkle with powdered sugar for garnish, or drizzle with the chocolate glaze.