2 c All-purpose flour
3 c Sugar; divided
1/2 ts Salt
8 oz Butter; divided
3/4 c Amaretto; divided
1/2 c Vegetable oil
3 tb Powdered cocoa
1/2 c Buttermilk
2 Eggs
1 ts Vanilla
1 ts Baking soda
1/4 c Water
Almonds; crushed (opt)
Preheat oven to 350 . Mix flour, 2 C sugar and salt. Melt 4
oz butter. Add 1/4 C Amaretto, oil and cocoa and mix.
Combine with flour, sugar and salt until blended. Do not
overmix. Add buttermilk, eggs, vanilla and soda. Mix
thoroughly and place in greased and floured bundt pan. Bake
50 minutes or until toothpick comes out clean. Cool.
Melt remaining butter and sugar with water in small
saucepan over high heat to rolling boil. Reduce heat to
medium, stirring constantly. Cook 5 minutes; turn off heat
and add remaining amaretto slowly while stirring. Mix until
all is added. With chopstick or wooden spoon, poke holes in
bottom of cake. Ladle sauce evenly. Let stand 5 minutes and
unmold. Garnish with icing and/or crushed almonds.
