Bailey'S Fudge Cake - cooking recipe

Ingredients

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

Preparation

Set oven to 350 degrees.
grease 1 9-in round cake pan.
Cream the butter and sugar.
Mix in the eggs.
Add in the chocolate syrup, Bailey's, coffee granules and the flour; mix until well blended.
Fold in chopped nuts.
Pour into prepared baking pan.
Bake 55-60 mins, or until cake tests done.
THIS IS OPTIONAL: Dip one end of pecan halves halfway into melted chocolate to coat; place on waxed paper, chill to set.
Use later to garnish the cake.
FOR THE GLAZE: To the remaining melted chocolate, add the sour cream, 1 tablespoon at a time, add the Bailey's; mix well.
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.
Garnish the cake all around the sides with the chocolate-dipped nuts.