Bailey'S Fudge Cake

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

1. Set oven to 350 degrees.
2. grease 1 9-in round cake pan.
3. Cream the butter and sugar.
4. Mix in the eggs.
5. Add in the chocolate syrup, Bailey's, coffee granules and the flour; mix until well blended.
6. Fold in chopped nuts.
7. Pour into prepared baking pan.
8. Bake 55-60 mins, or until cake tests done.
9. THIS IS OPTIONAL: Dip one end of pecan halves halfway into melted chocolate to coat; place on waxed paper, chill to set.
10. Use later to garnish the cake.
11. FOR THE GLAZE: To the remaining melted chocolate, add the sour cream, 1 tablespoon at a time, add the Bailey's; mix well.
12. Spread over the top of cooled cake that has been placed on a serving platter, letting some of the chocolate glaze drizzle down the sides of the cake.
13. Garnish the cake all around the sides with the chocolate-dipped nuts.

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

Taken from www.food.com/recipe/baileys-fudge-cake-76512 (may not work)