Easy Amaretto Cake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
LISA CRAWLEY TSPN00B
1 1/2 cup: Toasted Almonds, chopped,
1 package: Yellow cake mix without,
1/2 cup: Veg. oil,
1/2 cup: Water,
1/2 cup: Amaretto,
1 tsp: Almond extract,
1/2 cup: Sugar,
1/4 cup: Water,
2 tbsp: Butter,
1/4 cup: Amaretto,
1/2 tsp: Almond extract divided pudding,
1 small: Pkg. instant vanilla pudding,
4: Eggs,
Directions:
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 1/2 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, 1/4 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 1/4 c. amaretto
and 1/2 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.
Source from luhu.jp
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 1/2 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, 1/4 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 1/4 c. amaretto
and 1/2 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.
Source from luhu.jp