Chocolate Amaretto Cake

Recipe by CHRISSYG
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • vegetable oil cooking spray
  • 1
    (18 1/4 ounce) package devil's food cake mix
  • 1 13
    cups water
  • 3
    large eggs
  • 12
    cup vegetable oil
  • 12
    tablespoons amaretto liqueur (divided)
  • 34
    teaspoon almond extract
  • 3
    cups semi-sweet chocolate chips (about 18 ounces)
  • 2
    tablespoons all-purpose flour
  • 14
  • 14
    cup whipping cream
  • 13
  • 1 12
  • 1 12
    cups slivered almonds, toasted
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DIRECTIONS

  • Preheat oven to 350°F Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Then line the bottoms with parchment paper.
  • Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended.
  • Toss 1 cup of chocolate chips in with 1 tablespoon flour, then gently fold into batter.
  • Divide batter among prepared pans. (the layers will be thin).
  • Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes.
  • Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
  • Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer.
  • Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted.
  • Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes.
  • Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
  • Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
  • Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. (concentrate most of the frosting on the top of the cake)
  • Press nuts around the sides of the cake. Chill at leat 2 hours.
  • (Can be made 2 days ahead. Cover with cake dome; keep chilled.).
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