| 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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