Ingredients for cake:
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup of Baileys® Coffee Irish Cream
1 teaspoon ground cinnamon
1/2 cup vegetable oil
1 cup sour cream
1 3/4 cups white chocolate chips (I didn't have white so I used dark chocolate instead)
Ingredients for topping:
1 tsp butter
1 ½ cups confectionery sugar
2 tbsp. Smirnoff® No. 21 Vodka
2 tbsp. Baileys® Coffee Irish Cream
Preheat oven to 350ºF (175ºC).
Grease and flour a 10-inch Bundt cake pan.
In a large bowl, stir together cake mix, pudding mix and cinnamon.
In a separate bowl mix Baileys® Coffee Irish Cream, oil, eggs, and sour cream. Beat on low speed until blended,then combine two bowls and beat on medium speed until blended. Stir in white chocolate chips by hand.
Pour batter into prepared Bundt pan. Bake in the preheated oven for 50 to 60 minutes,or until a toothpick inserted into the center of the cake comes out clean. Cool on cooling rack, or enjoy warm.
Melt butter, whisk in remaining topping ingredients. Drizzle topping over the top of cake.
Serve in a bowl with a splash of Baileys® Coffee Irish Cream.