1 pk Yellow butter cake mix
– Without pudding added
1 pk Instant vanilla pudding
4 Eggs
1/2 c Water
1 ts Almond extract
1/2 c Vegetable oil
1/2 c Amaretto liqueur
1/2 c Almonds OR walnuts; chopped
-GLAZE-
1/2 c Butter
1/4 c Water
1/4 c Amaretto liqueur
1 c Sugar
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 325~ 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.
Yields
10 Servings