| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes, Desserts, Liquor | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Toasted Almonds;chopped, |
| 1 | pk | Yellow cake mix without |
| 1/2 | c | Veg. 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 divided pudding |
| 1 | sm | Pkg. instant vanilla pudding |
| 4 | Eggs |
INSTRUCTIONS
LISA CRAWLEY TSPN00B Sprinkle 1 c. 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 ingred. are moistened. Increase speed to md, and beat 4 min. Stir in remaining 1/2 c. almonds. Pour batter into prepared tube pan. Bake at 325 for 1 hr. or til a wooden pick inserted in center comes out clean. Cool cake in pan 10-15 min.; remove from pan, and cool completely. Combine sugar, 1/4 c. water, and butter in a sm. saucepan; bring to a boil. Reduce heat to med., and gently boil 4-5 min., stirring occasionally, until sugar dissolves. Remove from heat, and cool 15 min. Stir in 1/4 c. amaretto and 1/2 ts 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. Yield: one 10-inch cake. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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