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So moist. So delicious. And so much more.™

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Cakes

Amaretto Cake

Angela Harris Recipe shared by:
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This cake is by far the one most requested by my family and friends. It is a variation of the Yellow Pound Cake recipe. My mother-in-law requested I freeze the "hump" cake scraps for her to eat when she gets a craving! Even my kids love it.

  • Hands-On Time: 30 Minutes
  • Total Time: 2 Hours
  • Servings: 12
  • Rating:

Ingredients

  • 1 box Duncan Hines Moist Deluxe Classic Yellow Cake mix
  • 1 box (4- serving size) white chocolate instant pudding and pie filling mix
  • 4 large eggs
  • 2/3 cup water
  • 1/3 cup amaretto liquor
  • 1 tablespoon almond extract
  • 1/3 cup canola oil
  • Almond Buttercream Icing
  • 1 cup butter, room temperature
  • 1 pound confectioner's sugar
  • 1 teaspoon almond extract
  • 2-3 tablespoons amaretto liquor or water

Baking Instructions

  1. Preheat oven to 350 F. Spray 2- 8-inch round pans with baking spray.
  2. Combine cake mix, pudding mix, eggs, water, almond extract, amaretto and oil in large mixing bowl.
  3. Start on low speed for 20 seconds, then beat at medium speed for 2 minutes.
  4. Pour evenly into pans. Bake at 350 F for 35-45 minutes or until toothpick inserted in center comes out clean.
  5. Cool in pans 10 minutes, then turn out onto cooling rack. Let cool completely before icing.
  6. Buttercream directions:
  7. Beat butter on med-hi with electric mixer until fluffy, about 5 minutes.
  8. Add almond extract and slowly add confectioner's sugar, mixing in between each addition.
  9. Add amaretto or water one tablespoon at a time until the desired consistency is reached.
  10. Variations: May also top with some toasted almond slices. Spread a layer of seedless raspberry preserves in between the layers instead of the buttercream for a fruity surprise.

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Tips

Easy Pan Grease

Easy Pan Grease

Easy to make Pan grease for cakes guaranteed not to stick! In your mixer blend equal amounts of flour, shortening and cooking oil. Mix until well blended. Store in a covered container in the fridge. To use, spread a thin layer on your pan with a pastry brush. Wipe the brush clean with a paper towel and store in the fridge with the pan grease. No need to wash it every time it's used. This is cheaper than using non stick sprays and easier to use than buttering and flouring pans.


Correcting Dry Cookie Dough

Correcting Dry Cookie Dough

If you find yourself with dry, crumbling cookie dough simply work in 2 tbsp. of butter or cream with your hands.





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