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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 Sugar Cookie Rolling Tip

Easy Sugar Cookie Rolling Tip

Use powdered sugar to roll sugar cookies. You will be able to use all of the dough it will not dry out. Bake on parchment paper.


ABC cake already baked cake

ABC cake already baked cake

in a hurry for time so, you bake the 8 inch cake let cool completely then store in glad baggie place in freezer. when you ready for desert let thaw then frost !!!





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