| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
|
Cakes, Desserts, Liquor |
10 |
Servings |
INGREDIENTS
|
|
-Sandy van Bibber xwcg89a |
| 1 |
pk |
Yellow butter cake mix |
|
|
Without pudding added |
| 1 |
pk |
Instant vanilla pudding |
| 4 |
x |
Eggs |
| 1/2 |
c |
Water |
| 1 |
ts |
Almond extract |
| 1/2 |
c |
Vegetable oil |
| 1/2 |
c |
Amaretto liqueur |
| 1/2 |
c |
Chopped almonds, walnuts |
| 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 325F 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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