Bailey's Irish Cream Cake

1 package (18 1/4 oz.) yellow cake mix
1 package (4 oz.) instant chocolate pudding mix
3/4 C vegetable oil
1/8 C water
1/4 C vodka
3/8 C Bailey's Irish Cream liqueur
4 eggs

Additional Bailey's and confectioner's sugar for glaze.

Preheat oven to 350° F. Grease and flour a 10 inch bundt pan.

Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth. Pour into prepared pan. 3. Bake for 40 to 50 minutes or until cake tester comes out clean. Remove from pan and cool completely on a wire rack.

Mix a glaze of additional Bailey's and powdered sugar until it reaches a thick consistency. Drizzle over cake.