| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Liquor, Cakes, Cake mixes | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Toasted Almonds; chopped |
| 1 | pk | Yellow cake mix; no pudding |
| 1 | pk | Vanilla instant pudding |
| 4 | Eggs | |
| 1/2 | c | Vegetable oil |
| 1/2 | c | Water |
| 1/2 | c | Amaretto |
| 1 | ts | Almond extract |
| 1/2 | c | Sugar |
| 1/4 | c | Water |
| 2 | tb | Butter |
| 1/4 | c | Amaretto |
| 1/2 | ts | Almond extract |
INSTRUCTIONS
GLAZE 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 til dry ingredients 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 325~ for 1 hour or til a wooden pick inserted in center comes out clean. Cool cake in pan 10-15 minutes; remove from pan, and cool completely. Combine sugar, 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 amaretto and 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. Posted to MC-Recipe Digest V1 #263 Date: Sun, 27 Oct 1996 20:04:57 +0000 From: Cheryl Gimenez <clgimenez@earthlink.net>
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”