CHOCOLATE AMARETTO CAKE
A friend of mine wrote this recipe down on a small scrap of paper. She swears it is TO DIE FOR!!. I haven't made it yet so I wanted to post it here for safekeeping and will add it to my ever growing list of "to try" recipes. If you try it before I do please let me know what you think. 6/4/07 Edited: I made this cake and wanted to add helpful comments. The recipe as is makes more batter than you will need for a bundt pan. I would fill the bundt pan half way & then use the rest for cupcakes. Also, after cooking for 56 minutes the edges started to burn so I took it out. I think the problem was too much batter & it rose too high out of the pan. When I tested it with a toothpick it didn't come out completely clean, but it was done on the inside. Also, I would crumble the almond paste and beat it with the liquids and then add the cake mix & pudding. You will get a more evenly mixed batter. I also have to question the necessity of 2 cans of almond paste. I'm going to try it again with just one & compare. Anywho, I just wanted to give a few pointers from my experience. Additionally, DH really liked it a lot so I guess it will be a "regular" from now on.
Provided by Luby Luby Luby
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- In large mixing bowl combine cake mix, pudding mix and almond paste.
- Add eggs, oil, Amaretto and water, mixing well according to package times.
- Pour into a greased and floured 12 cup Bundt pan.
- Bake for 55-60 minutes or until toothpick inserted in middle comes out clean.
- Glaze:.
- In heavy saucepan mix glaze ingredients.
- Bring to a boil over medium heat and cook for approximately 2-3 minutes.
- Pour hot glaze over warm cake.
Nutrition Facts : Calories 618.1, Fat 35.1, SaturatedFat 9, Cholesterol 90.8, Sodium 568.3, Carbohydrate 73.2, Fiber 3, Sugar 50.8, Protein 8.1
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