Friday, May 27, 2011

Amaretto Cake

Sorry I forgot to take a picture, made this cake for a cooking party and we all ate it all before I got the picture, it turned out great and was even better the next day after it had cooled... very moist and delicious!

Amaretto Cake
very slightly adapted from
(Printable Recipe)

1 (18.25 ounce) package yellow cake mix
4 eggs
1 (5.1 ounce) package instant vanilla pudding mix
2 Tbsp amaretto liqueur
1/2 cup water
1/2 cup vegetable oil
1 tsp almond extract
1/2 cup amaretto liqueur
1 cup sifted confectioners' sugar

Preheat oven to 350. Grease and flour a 10 inch Bundt pan. (I used Pam for Baking spray)

In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan. 

Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. (I didn't poke holes in it) Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan. 

To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed. 

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