Easy Amaretto Cake

Course : Italian
Serves: 1
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Ingredients:

---CAKE---
1 package instant vanilla pudding
4 large eggs
1 1/2 cups toasted almonds -- chopped
1 package yellow cake mix without
1/2 cup vegetable oil
1/2 cup water
1/2 cup amaretto
---SYRUP---
1 teaspoon almond extract
1/2 cup sugar
1/4 cup water
2 tablespoons butter
1/4 cup amaretto
1/2 teaspoon almond extract, divided
---CAKE---
1 package instant vanilla pudding
4 large eggs
1 1/2 cups toasted almonds -- chopped
1 package yellow cake mix without
1/2 cup vegetable oil
1/2 cup water
1/2 cup amaretto
---SYRUP---
1 teaspoon almond extract
1/2 cup sugar
1/4 cup water
2 tablespoons butter
1/4 cup amaretto
1/2 teaspoon almond extract, divided
 

Preparation / Directions:

Sprinkle 1 cup 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 until dry ingred. are moistened. Increase speed to medium and beat 4 minutes Stir in remaining 1/2 cup almonds. Pour batter into prepared tube pan. Bake at 325F for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan 10-15 minutes; remove from pan, and cool completely. Syrup: Combine sugar, 1/4 cup water, and butter in a small saucepan; bring to a boil. Reduce heat to medium and gently boil 4-5 minutes, stirring occasionally, until sugar dissolves. Remove from heat, and cool 15 minutes. Stir in 1/4 cup amaretto and 1/2 tsp 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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