| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains | Alcohol, Bundt cake, Cake mix | 10 | Servings | |
INGREDIENTS
| 1 | pk | Yellow butter cake mix Without pudding added |
| 1 | pk | Instant vanilla pudding |
| 4 | Eggs | |
| 1/2 | c | Water |
| 1 | ts | Almond extract |
| 1/2 | c | Vegetable oil |
| 1/2 | c | Amaretto liqueur |
| 1/2 | c | Almonds OR walnuts; chopped |
| 1/2 | c | Butter |
| 1/4 | c | Water |
| 1/4 | c | Amaretto liqueur |
| 1 | c | Sugar |
INSTRUCTIONS
GLAZE For the cake, in a large mixer bowl, mix together cake mix pudding mix, eggs, water, extract, oil and amaretto on low speed. Beat on high speed for 2 minutes. Generously grease the bottom and sides of a bundt or tube pan and springle bottom with nuts. Pour in cake batter and bake at 325~ for 50-60 minutes or until a tester inserted in center comes out clean. For the glaze, in a saucepan, combine all ingredients and heat on medium heat to melt butter and sugar. Stir frequently. Bring to a boil and boil for 2-3 minutes. Let baked bake cool in pan for 10 minutes on a rack. Remove from pan and place on rack that has been placed over a deep dish. Gradually spoon hot glaze over warm cake, a few tablespoons at a time, so cake will absorb all of the glaze. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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