---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Baileys Fudge Cake
  Categories: Cakes, Chocolate
       Yield: 1 servings
  
         c  Butter; softened
       1 c  Brown sugar
       4 lg Eggs
       1 c  Chocolate syrup
     3/4 c  Baileys
       1 ts Instant coffee crystals; opt
       1 c  Flour
     1/2 c  Pecans; chopped
      16    Pecan halves
            Glaze:
     3/4 c  Semi-sweet chocolate morsels
            Melted
     1/4 c  Sour cream; room temp
       1 tb Baileys
  
   Preheat oven to 350.  Grease a 9″ round cake pan. With
   mixer, cream butter and sugar, blend in eggs. Add chocolate
   syrup, Baileys, coffee crystals and flour, mixing until
   well blended. Fold in chopped pecans. Pour into prepared
   pan.  Bake 55-60 minutes, until center is firm and a
   toothpick inserted in center comes out clean. Remove from
   pan onto wire rack to cool.
   Dip one end of pecan halves halfway into melted chocolate
   morsels to coat, place on waxed paper; chill to set
   chocolate.
   To remaining melted chocolate add sour cream, 1 tablespoon
   at a time, and Baileys. Spread over top of cooled cake that
   has been placed on a serving platter, letting some
   chocolate drizzle down side of cake.
  
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