| 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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