White Chocolate Amaretto Cake
photo by Juenessa
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 1 (18 1/4 ounce) package yellow cake mix
- 4 eggs
- 1 (3 1/3 ounce) package instant white chocolate pudding and pie filling mix
- 1⁄2 cup cold water
- 1⁄2 cup vegetable oil
- 1⁄2 cup amaretto liqueur
- 1⁄4 teaspoon almond extract
-
Glaze
- 1⁄2 cup butter
- 1⁄4 cup water
- 1 cup white sugar
- 1⁄2 cup amaretto liqueur
-
Topping
- 1 (16 ounce) container vanilla frosting
- 1⁄4 cup toasted slivered almonds
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! <br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15. <br /><br />And then there's my little girls, Daisy & 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>