Cake of the Month for November

[Guest guest]

Amaretto Cake

 

1 pkg. (18.25 oz.) yellow cake mix

4 eggs

1 pkg. (5.1 oz.) instant vanilla pudding mix

2 TB amaretto liqueur

1/2 cup water

1/2 cup vegetable oil

1/4 tsp. almond extract

1/2 cup amaretto liqueur

1 cup sifted confectioners' sugar

 

Preheat oven to 350º F. Grease and flour a 10 inch Bundt pan.*

 

In a large bowl, combine cake mix, eggs, instant vanilla pudding,

water, oil, almond extract, and 2 tablespoons of the amaretto;

blend together well. Pour batter into the prepared pan.

 

Bake in preheated oven for 40 to 45 minutes, or until a toothpick

inserted into the center of cake comes out clean.

 

Remove cake from oven and while it is still warm, poke holes in

the surface. Drizzle with the Amaretto Glaze, insuring that some

of the glaze fills the holes. Let the cake cool for at least 2 hours

before removing from the pan.

 

To make Amaretto Glaze: Sift the confectioners' sugar, and combine

it with the remaining 1/2 cup amaretto. Blend until smooth.

 

You may add more amaretto as needed.

 

Serves: 12.

 

*Joanie's Note: I prefer to dust the pan with granulated sugar instead of

flour.