IRISH CREAM BUNDT CAKE

1 c chopped pecans (optional)
1 18.25 oz package yellow cake mix
1 (3.4 oz)package instant vanilla pudding mix
4 eggs
1/4 c water
1/2 c vegetable oil
3/4 c Irish cream liqueur
1/2 c butter
1/4 c water
1 c sugar
1/4 c Irish cream liqueur
Preheat oven to 325F.
Grease and flour a 10" Bundt pan. Sprinkle chopped nuts evenly over bottom of pan (optional).

In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 c water, 1/2 c oil and 3/4 c liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
Bake for 60 minutes or until cake tests clean. Cool for 10 minutes in pan, then invert onto serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze, repeat until all glaze is used up.

To Make the Glaze:
In a saucepan, combine butter, 1/4 c water and 1 c sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 c Irish cream.