| 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”