Almond Glazed Amaretto Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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This is a GORGEOUS cake! It is encrusted with almond slices and shines with the amaretto glaze. Best of all, it is moist and absoutely delicious. Another Cate Olsen/Owl and the Pussycat recipe. Ingredients:
1 package yellow cake mix |
1 package vanilla pudding (instant) |
4 large eggs |
1/2 cup water |
1 teaspoon almond extract |
1/2 cup vegetable oil |
1/2 cup amaretto |
1/2 cup sliced almonds |
1 stick butter |
1/4 cup amaretto |
1/4 cup water |
1 cup sugar |
Directions:
1. FOR CAKE:
2. Blend cake mix, pudding mix, eggs, water, almond extract, oil, and 1/2 cup amaretto and beat on high for 2 minutes.
3. Grease bundt or tube pan and sprinkle with nuts, making sure all surfaces of the pan are completely covered with almonds. Carefully pour in batter and bake at 325 for 50-60 minutes.
4. FOR GLAZE:
5. While cake is cooling, melt butter in small pan; add 1/4 c. amaretto, water and sugar. Bring to boil and stir for 2-3 minutes.
6. Cool cake for 10 minutes. Remove from pan and place on a cake rack ove a deep dish and spoon the hot glaze over. Keep re-using glaze that has run off into dish and continue glazing cake until all the syrup is gone. Be patient, the beautiful cake is worth a few minutes!
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