1/2 C Butter -- softened
1 C Brown sugar
4 Lg Eggs
1 C Chocolate syrup
2/3 C Baileys
1 T Instant coffee (optional)
1 C Flour
1/2 C Chopped pecans
Pecan halves Glaze: 3/4 C Semi-sweet chocolate morsels
Melted 1/4 C Sour cream -- room temp.
1 Tb Baileys
Preheat oven to 350F. Grease a 9" round cake pan. 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 for 55-60 min., 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 to coat, place on waxed paper and chill.
To remaining melted chocolate add sour cream and Baileys. Spread over top of cooled cake that has been placed on a serving platter, letting
some chocolate drizzle down side of cake. Decorate with dipped pecans. Cool to set topping.