LISA CRAWLEY TSPN00B
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
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.
Yields
1 Servings