Bailey'S Fudge Cake

• 1/2 cup butter, softened
• 1 cup brown sugar
• 4 large eggs
• 1 cup chocolate syrup
• 2/3 cup irish cream
• 1 teaspoon instant coffee
• 1 cup flour
• 1/2 cup pecans, chopped
• pecan halves
• Glaze
• 3/4 cup semi-sweet chocolate chips, melted
• 1/4 cup sour cream, room temp
• 1 tablespoon irish cream

1. Preheat oven to 350u0b0F.
2. Grease a 9" round cake pan.
3. Cream butter and sugar, blend in eggs.
4. Add chocolate syrup, Irish Cream, coffee crystals and flour, mixing until well blended.
5. Fold in chopped pecans.
6. Pour into prepared pan.
7. Bake for 55-60 minutes, until center is firm and a toothpick inserted in center comes out clean.
8. Remove from pan onto wire rack to cool.
9. Dip one end of pecan halves halfway into melted chocolate to coat, place on waxed paper and chill.
10. To remaining melted chocolate add sour cream and Irish Cream.
11. Spread over top of cooled cake that has been placed on a serving platter, letting some chocolate drizzle down side of cake.
12. Decorate with dipped pecans.
13. Cool to set topping.

butter, brown sugar, eggs, chocolate syrup, irish cream, instant coffee, flour, pecans, pecan halves, semisweet chocolate chips, sour cream, irish cream

Taken from www.food.com/recipe/baileys-fudge-cake-298759 (may not work)