Easy amaretto cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Toasted Almonds;chopped, |
| 1 | pack | Yellow cake mix without |
| ½ | cup | Veg. oil |
| ½ | cup | Water |
| ½ | cup | Amaretto |
| 1 | teaspoon | Almond extract |
| ½ | cup | Sugar |
| ¼ | cup | Water |
| 2 | tablespoons | Butter |
| ¼ | cup | Amaretto |
| ½ | teaspoon | Almond extract divided pudding |
| 1 | small | Pkg. instant vanilla pudding |
| 4 | Eggs | |
Directions
LISA CRAWLEY TSPN00B
Sprinkle 1 c. almonds into bottom of a well-greased and floured 10" tube pan; set aside. Combine cake mix, pudding mix, eggs, oil, water, amaretto, and almond extract in a mixing bowl; beat on low speed of an electric mixer til dry ingred. are moistened. Increase speed to md, and beat 4 min. Stir in remaining ½ c. almonds. Pour batter into prepared tube pan. Bake at 325 for 1 hr. or til a wooden pick inserted in center comes out clean. Cool cake in pan 10-15 min.; remove from pan, and cool completely. Combine sugar, ¼ c. water, and butter in a sm. saucepan; bring to a boil. Reduce heat to med., and gently boil 4-5 min., stirring occasionally, until sugar dissolves. Remove from heat, and cool 15 min. Stir in ¼ c. amaretto and ½ ts almond extract. Punch holes in top of cake with a wooden pick; slowly spoon glaze on top of cake, allowing glaze to absorb in cake. Yield: one 10-inch cake.