Monday, September 27, 2010
1 1/2 cups chopped almonds - toasted for divided use.
1 package yellow cake mix without pudding
1 3.4 oz instant vanilla pudding
1/2 cup vegetable oil I use Canola oil
1/2 cup water
1/2 cup amaretto liquor
1 teaspoon almond extract
1/2 cup sugar
1/4 cup water
2 tablespoons butter
1/4 cup amaretto
1/2 teaspoon almond extract
Sprinkle 1 cup toasted almonds into the bottom of a well greased and floured 10 inch tube pan; set aside. Combine next 7 ingredients in a mixing bowl. Beat on low spead until dry ingredients are moist. Increase speed to medium and beat 4 minutes. Stir in remaining 1/2 cup almonds. Pour batter into prepared tube pan. Bake 325 degrees 1 hour. Test with a toothpick. Cool 10-15 minutes. Remove from pan and cool completely.
Combine sugar 1/4 cup water and butter in a small saucepan. Bring to a boil. Reduce heat to medium and gently boil 4-5 minutes. Stir in 1/4 cup amaretto and 1/2 teaspoon almond extract. Punch holes in top of cake and slowly spoon glaze on top of cake, allowing glaze to absorb into cake.