1 (18.25 ounce) package Irish cream cake mix
3 eggs
3 cups chicken broth
1 cup barley malt
1/2 teaspoon salt
1 teaspoon dry mustard
1 (9 inch) prepared chocolate cookie crumb crust
1 cup 1/2 shredded Swiss cheese
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat the eggs until light and fluffy. Stir in the chicken broth and barley malt; mix well. Beat in the salt, mustard, pecans and sugar until well blended. Pour batter into prepared crust.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of a cake comes out clean.