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AMARETTO CAKE




Source of Recipe


internet


Recipe Introduction


16 Servings; Prep Time: 5-7 mins; Baking Time: 48-52 mins;
Assembly Time: 5 mins; From: The Cake Mix Doctor


List of Ingredients




CAKE:
vegetable oil spray for misting pan
flour for dusting pan
1 (18.25 oz) pkg plain yellow cake mix
1 (5.1 oz) pkg vanilla instant pudding mix
3/4 cup Amaretto
1/2 cup water
1/2 cup vegetable oil, such as Canola, corn, safflower, soybean or sunflower
4 large eggs
1/4 tsp pure almond extract

GLAZE & GARNISH:
1 cup confectioners' sugar, sifted
3-1/2 Tblsps Amaretto
1/3 cup slivered almonds, toasted

Recipe



Place rack in center of oven; preheat oven to 350F. Lightly mist 10" tube pan with vegetable oil spray, dust with flour, tapping out excess flour.

In large mixing bowl, place cake mix, pudding mix, Amaretto, water, oil, eggs & almond extract. With elec mixer on low speed, blend 1 min. Stop machine; scrape down sides of bowl with rubber spatula. Increase mixer speed to med; beat 2 mins more, scraping sides down again, if needed. Batter should look thick & smooth. Pour batter into prepared pan, smoothing out with rubber spatula. Place pan in oven.

Bake cake 48-52 mins until golden brown & springs back when lightly pressed with your finger. Remove pan from oven; place on wire rack to cool 20 mins. Run a long sharp knife around edge of cake; invert onto wire rack; then again onto serving platter so that it is right side up.

Glaze:

In small mixing bowl, place confectioners' sugar & Amaretto; stir until well combined. Spoon glaze over top of warm cake, allowing it to drizzle down sides. Scatter toasted almonds over top to garnish. Allow cake to cool completely before slicing. Store cake, covered in plastic wrap or under glass cake dome, at room temp up to 4 days or in refrigerator up to 1 week. Or freeze, wrapped in aluminum foil, up to 6 months. Thaw cake overnight on counter before serving.