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.

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