Recipe - Baileys Fudge Cake

NORMA WRENN
One half cup Butter; softened
1 cup Brown sugar
4 lg Eggs
1 cup Chocolate syrup
Three fourths cup Baileys
1 teaspoon Instant coffee crystals; opt
1 cup Flour
One half cup Pecans; chopped
16 Pecan halves

GLAZE
Three fourths cup Semisweet chocolate
morsels; melted
One fourth cup Sour cream; room temperature
1 tablespoon Baileys

Preheat oven to 350~. Grease a 9" round cake pan. With mixer, cream butter
and sugar, blend in eggs. Add chocolate syrup, Baileys, coffee crystals and
flour, mixing until well blended. Fold in chopped pecans. Pour into
prepared pan. Bake 5560 minutes, until center is firm and a toothpick
inserted in center comes out clean. Remove from pan onto wire rack to cool.
Dip one end of pecan halves halfway into melted chocolate morsels to coat,
place on waxed paper; chill to set chocolate.

To remaining melted chocolate add sour cream, 1 tablespoon at a time, and
Baileys. Spread over top of cooled cake that has been placed on a serving
platter, letting some chocolate drizzle down side of cake.
Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb
12, 1998