Chocolate Irish Cream Cake -

1 pk Inst chocolate pudding mix/

-oz 3/4 c Vegetable oil

1/4 c Water

1/4 c Vodka

1/4 c Irish cream liqueur

4 Eggs

Irish custard sauce: 6 lg Egg yolks

1/3 c Sugar

1/3 c Irish whiskey

350 degrees. Grease and flour a 10-inch bundt pan. In a mixing bowl, combine cake mix, pudding mix, oil, water, vodka, liqueur, and eggs. Beat until smooth. Pour batter into prepared bundt pan. Bake

40 to 50 minutes or until a wooden pick comes out clean. Invert cake to cool. Remove from pan. Dust with powdered sugar. Cake may be served plain or with Irish Custard sauce. Garnish with strawberries. Irish Cream: makes

1 1/2 cups In a medium-sized metal bowl, whisk egg yolks, sugar, and whiskey. Set bowl over saucepan of simmering water and whisk until mixture is foamy, triples in volume, and holds its shape in a spoon, about 6 minutes. Remove pan from water. Cool. Source Sterling Performances - A Cookbook by The Guilds of the Orange County Performing Arts Center. --