Tango Cream Bundt Cake(Dorothy's Birthday Cake) from Jenny Dean

Tango Cream is like Bailey's Irish Cream.

  • 1 package yellow cake mix with pudding (I usually use chocolate)
  • 1 large (5 1/2 oz) box instant chocolate pudding (I have used vanilla with a yellow cake)
  • 1/2 cup granulated sugar
  • 1 cup vegetable oil
  • 1/2 cup Tango Cream (Baileys)
  • 1/4 cup Vodka
  • 3/4 cup water
  • 4 eggs
  • 1/2 cup confectioner's sugar
  • whipped cream or whipped topping
  • raspberries for garnish
  • Preheat oven to 350
  • Grease and flour bundt pan (I use Pam)
  • In a large bowl combine the cake mix, pudding and granulated sugar
  • With a mixer blend into cake mixture the oil, 1/4 cup Tango Cream (Baileys), Vodka, and water.
  • Add eggs and beat on medium speed for 4 minutes
  • Pour into pan and bake 45-50 mins. or until wooden pick inserted comes out clean.
  • COOL for 10 minutes and then remove from pan.
  • Poke holes in cake with fork

Make Glaze:

  • combine remaining 1/4 cup Tango Cream and confectioners sugar
  • Pour over cake and allowing glaze to seep into cake (I poke holes in cake while still in pan and pour some of the glaze on the cake right then, and then pour the rest of the glaze over the cake once I have removed it from the pan and have poked some more holes in it.)

Serve with whipped cream and garnish each slice with raspberries.