White Chocolate Irish Cream Pound Cake

Preheat oven to 350 degrees. Spray two 8×4″ loaf pans with non-stick spray.

Mix together the cake mix, pudding mix, 1/2 cup Irish Cream, 1/2 cup milk, sour cream, melted butter, eggs, and vanilla on medium speed for 2 minutes. Batter will be thick. Divide batter evenly between 2 loaf pans and bake for 40-45 minutes, or until the toothpick test comes back clean. Set on a wire rack to cool for 20-30 minutes.

To make the glaze, put 1/4 cup Irish Cream in a small sauce pan and bring to simmer for 3 minutes, stirring frequently. Remove from heat, add white chocolate chips and stir to get chips completely melted into the Irish Cream. In a medium bowl, put the powdered sugar and pour the white chocolate/Irish Cream mixture into the powdered sugar. Expect it all to seize up. Use hot milk, starting with 2 tablespoons, to loosen as you whisk it until smooth. (If need be, you can add more hot milk or powdered sugar to get the desired consistency.) Bakers choice, either you can pour the glaze over the loaves, or slice the loaf and drizzle it on top. Either way, it’s good stuff!