Preheat oven to 325°F.Grease and flour a 10- or 12-cup bundt pan. Refer to notesSprinkle 1 cup chopped pecans and 2 tablespoons toffee bits on the pan bottom.
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Sift cake and custard mixes into a bowl. Dissolve espresso in ½ cup hot water and mix with eggs, oil, and ½ cup Irish Cream.One minute of medium-speed mixing. Mix for another minute after scraping the bowl.
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Mix in ¾ cup toffee bits and ½ cup chopped pecans. Fill the bundt pan with batter.Bake the cake for 45–50 minutes until a skewer or toothpick inserted comes out clean or with a few crumbs.
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Glaze in the last 15 minutes of baking.Remove the cake from the oven and keep it in the pan. Glaze the cake after poking holes with a wooden stick (see instructions).
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Stir sugar, butter, and water in a saucepan over low heat until butter melts. Increase heat to medium and whisk regularly until boiling. If you don't stir, it may boil over.Remove after 3 minutes of boiling. Mix in ¼ cup Baileys Irish Cream.
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After the cake is removed from the oven and left in the pan, this glaze will be drizzled on. Pour the warm glaze over the cake in pan and let it sit for 15 minutes.
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After 15 minutes, when the glaze has absorbed, place the cake plate/pedestal upside down against the cake pan and flip it all together so the cake plate is right side up and the pan is on top.
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Take off the can pan to see the cake. It might take a few seconds for the cake to come out of the pan after you flip it upside down.
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