I made this a few nights ago. It was yummy.


Amaretto Cake

Makes 1 cake
1 (18 1/4 ounce) box yellow cake mix
4 eggs
1 (3 1/2 ounce) package instant vanilla pudding
6 teaspoons Amaretto
1/2 cup water
1/2 cup vegetable oil
1/4 teaspoon almond extract
1/2 cup Amaretto
1 cup sifted confectioners' sugar

Preheat oven to 350F.
Grease and flour one 9" or 10" bundt pan.
Combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 6 tsp. of the amaretto, and blend together well.
Pour batter into the prepared pan.
Bake at 350F for 40 to 45 minutes.
Remove cake from oven and while it is still warm, poke holes in the bottom and pour the amaretto icing into the holes and over the bottom of the cake.
Let the cake cool for at least 2 hours before removing from the pan.

To make Amaretto Icing:
Sift the confectioner's sugar and combine it with the remaining 1/2 cup amaretto.
Blend until smooth.
You can add more amaretto as needed.
Makes 1- 9 or 10 inch bundt cake.

sounds good!

I had never had amaretto before.
Since I have the ulcer I cant do much alcohol but the amaretto didnt bother me at all and it tastes delish. I love a splash of it in iced coffee. Last year I used brandy in some holiday dishes but it still had that alcohol taste that I really do not like. The Di Saronno has a lovely flavor and the amaretto cake will def be on the holiday menu.

Yum, janie. This sounds incredible! You know- those add instant pudding to box-mix cakes to me are even better than strictly homemade from-scratch recipes! Lov'em all! And the amaretto I bet is out of this world! winks- k.

I wish I had your talent for cakes Kevin.