White Chocolate Amaretto Cake

"This is a fairly easy cake to make and nice treat, if you like amaretto!"
 
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photo by Juenessa photo by Juenessa
photo by Juenessa
Ready In:
1hr 40mins
Ingredients:
13
Serves:
12
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • Lightly oil a 10 inch non-stick Bundt pan. (When I pour the mixture into my Bundt pan, it doesn't look very full--don't worry the cake will rise nicely as it bakes.).
  • In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, 1/2 cup of oil, 1/2 cup amaretto and 1/4 teaspoon almond extract.
  • Blend well for approximately 3 minutes.
  • Pour batter into prepared 10 inch Bundt pan.
  • Bake at 350 degrees F. for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean. In my oven, the cake bakes in just under 40 minutes, so start checking it around that time.
  • Glaze:

  • While cake is still warm, make the glaze.
  • Combine butter, sugar, water, and amaretto in a saucepan.
  • Bring to a boil, and continue cooking and stirring constantly until sugar is dissolved (1-2 minutes).
  • Poke holes in cake with toothpick or skewer, so that the glaze can really get into the cake.
  • Slowly drizzle glaze over cake, including edges and center of Bundt pan.
  • Allow cake to cool in the pan for at least 2 hours, after glazing.
  • Cool cake completely before putting on the frosting.
  • Topping (Frosting and almonds):

  • Lightly toast slivered almonds in a dry pan (no oil or cooking spray) over the stove on medium-high. It will only take a few minutes to brown them.
  • Stir frequently and be careful not to burn.
  • Heat approximately 1/2 of the prepared frosting in the microwave for 15 seconds, to soften.
  • Before frosting the cake, invert the cake onto a serving dish and use a spoon to drizzle the softened frosting over the cake. (Note: to avoid the cake sticking in the pan, or if you feel like you are having trouble getting the cake out of the pan~hold the pan over a hot burner (use your hot mitts) this melts the butter enough to loosen the cake from the pan).
  • Scatter toasted almonds over cake before frosting cools.
  • **Cook time doesn't include 2 hours cool time.

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RECIPE SUBMITTED BY

<p>I am a native Texan and have lived in North Texas all my life. <br />I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014!&nbsp;<br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15.&nbsp;<br /><br />And then there's my little girls, Daisy &amp; Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo.<br /><br /><br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <br /><br /><img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <br /><br /><img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /></p>
 
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