Thursday, April 28, 2011
Oh my goodness! This cake was incredible! It was very moist and full of almond flavor. I happen to love almond and amaretto, so this cake was right up my alley. This was really easy to make. Shh - it uses a cake mix and pudding. It smelled amazing while it was baking. We couldn't wait to eat it. The cake tasted better completely cooled, but it was still pretty good slightly warm. The glaze kept the cake super moist.
I baked the pan in the new Honeycomb Cake Pan from Williams-Sonoma. I love it! It was so much fun to pull the cake pieces off and eat them. They were the perfect individual serving (of course, Chicken Legs serving was two pieces). I couldn't be trusted with this cake in the house. I had to give away a lot of this cake to the neighbors. They were very appreciative.
very slightly adapted from allrecipes.com
1 (18.25 ounce) package yellow cake mix
1 (5.1 ounce) package instant vanilla pudding mix
2 Tbsp amaretto liqueur
1/2 cup water
1/2 cup vegetable oil
1 tsp almond extract
1/2 cup amaretto liqueur
1 cup sifted confectioners' sugar
Preheat oven to 350. Grease and flour a 10 inch Bundt pan. (I use Pam for Baking spray)
In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. (I didn't poke holes in it) Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.
Cooked by Steph & Eaten by Tadd 4/28/2011