An easy recipe for Baileys Irish Cream cake combines a Bundt cake with pecan nuts and vanilla pudding. For special occasions, a chocolate cheesecake is preferable.
Preheat an oven to 325 degrees Fahrenheit, and spread 1 cup of pecan nuts in a greased and floured Bundt pan. In a bowl, combine 1 cake mix and 1 instant vanilla pudding mix, and add 1/4 cup of water, 1/2 cup of vegetable oil and 3/4 cup of Baileys. Beat the mixture, and spoon it evenly over the nuts. Bake for 60 minutes, and let it cool in the pan. Meanwhile, use a saucepan to boil together 1/2 cup of butter, 1/4 cup of water and 1 cup of white sugar for a glaze. Stir in 1/4 cup of Baileys, and pour the glaze onto the cake.
For Baileys cheesecake, melt 3 1/2 ounces of unsalted butter in a heated pan, and mix in 8 3/4 ounces of crushed graham crackers. Press the crumb mixture into a 7-inch springform pan, and let it set in the refrigerator for an hour. In the meantime, whip 1 pound of cream cheese, and beat in 1 fluid ounce of Baileys and 3 1/2 ounces of icing sugar. Fold the mixture in with 10 1/2 ounces of sour cream and 3 1/2 ounces of grated chocolate. Once smooth, spread the filling onto the cooled crust, and put it back in the refrigerator for two hours. Decorate with cocoa powder and 10 1/2 ounces of whipped cream.