AMARETTO ALMOND CAKE

Amaretto Almond Cake image

Provided by Dee Stillwell

Categories Cakes

Time 1h

Number Of Ingredients 14

1 box french vanilla cake mix
1 - 3 oz box butterscotch instant pudding
1/2 c amaretto liqueur
1 c water
2/3 c canola oil
3 large eggs, room temperature
2 tsp almond emulsion
about 12 oz almonds, ground to fine pieces in food processor. may be toasted in the oven first if desired.
GLAZE
2 c powdered sugar
2 Tbsp butter, room temperature
1 dash(es) salt
2 - 3 Tbsp amaretto liqueur
2 Tbsp reserved almonds, optional

Steps:

1. Heat oven to 350 degrees. Prepare your choice of pan, 9"x13", 2-8" rounds, or 12 cup bundt with Pam.
2. Put almonds in the food processor and chop until almonds are very fine pieces. Reserve 2 Tbl if you want to add them to the glaze.
3. In mixer bowl put all wet ingredients. Mix to combine. Add cake and pudding mixes, combine and beat for 2 minutes. Fold in the almonds until well mixed thru. Pour batter in pans. Bake for 35-50 minutes, depending on which pan is used. Let cakes cool in pan 10-15 minutes and then turn out onto rack to cool completely. Chill in fridge before decorating.
4. Mix glaze ingredients, adding a little amaretto at a time until you get the consistancy you want. Glaze cake and let it set a few hours before serving. Enjoy!