Submitted by Linda Hundt
 

This quick and easy recipe will make St. Patrick’s (or any other day) extra special. It’s so yummy the leprechauns may even trade their pots of gold for a slice!

• 1 box of white or yellow cake mix
• 1 4-serving box of pistachio instant pudding
• 4 eggs
• ½ C. oil
• 1 ½ C. Irish cream liqueur
• 1 C. mini chocolate chips
• 1 C. chopped pecans
   

Mix all ingredients with an electric mixer for three minutes. Bake in a greased and floured Bundt pan at 350 degrees for 45-55 minutes. Cool ten minutes in the pan.
 

Glaze

• 1 C. Irish cream liqueur
• 3 C. powdered sugar
• ¼ tsp. vanilla
   

Mix ingredients in a small bowl. Poke holes in the cake (still in the pan) with a wooden skewer or toothpick and spoon ½ of the glaze over the cake. Turn the cake out onto a plate and spoon the remaining glaze over the warm cake. Sprinkle an additional ¼ C. of mini chips and ¼ C. of chopped pecans on top. Amazing!