1 1/2 c Toasted almonds; chopped,
1 pk Yellow cake mix
1/2 c Veg. oil
1/2 c Water
1/2 c Amaretto
1 ts Almond extract
1/2 c Sugar
1/4 c Water
2 tb Butter
1/4 c Amaretto
1/2 ts Almond extract; divided
1 sm Pkg. instant vanilla pudding
4 Eggs
Sprinkle 1 c. almonds into bottom of a well-greased and floured 10" tube
pan; set aside. Combine cake mix, pudding mix, eggs, oil, water,
amaretto,
and almond extract in a mixing bowl; beat on low speed of an electric
mixer
til dry ingred. are moistened. Increase speed to md, and beat 4 min.
Stir
in remaining 1/2 c. almonds. Pour batter into prepared tube pan. Bake at
325 for 1 hr. or til a wooden pick inserted in center comes out clean.
Cool
cake in pan 10-15 min.; remove from pan, and cool completely. Combine
sugar, 1/4 c. water, and butter in a sm. saucepan; bring to a boil.
Reduce
heat to med., and gently boil 4-5 min., stirring occasionally, until
sugar
dissolves. Remove from heat, and cool 15 min. Stir in 1/4 c. amaretto
and
1/2 ts almond extract. Punch holes in top of cake with a wooden pick;
slowly spoon glaze on top of cake, allowing glaze to absorb in cake.
Yield:
one 10-inch cake.
