Booze Soaked Cake #2–Amaretto

After having success with the tiramisu cake, I decided to try another cake flavored with some kind of liqueur. This time I chose amaretto, and found a recipe called “Amaretto Divine” on Allrecipes. The name of the recipe did not disappoint–it really is a heavenly cake (of course, with over a cup of amaretto in it, it ought to be!). I was worried that the cake would be too moist, because there is so much more liquid in the batter than the box mix recipe calls for, but somehow, it worked out, and was wonderful. The only change I made was also frosting the sides of the cake–I didn’t want that wonderful frosting going to waste! I can’t wait to make it again!

Cake:

1 (18.25 ounce) package yellow cake mix

1 cup non dairy amaretto flavored creamer

1 cup amaretto liqueur

3 eggs

1/3 cup vegetable oil

Filling/Frosting:

1 (3.5 ounce) package instant vanilla pudding mix

1 cup non dairy amaretto flavored creamer

1/4 cup amaretto liqueur

2 cups heavy cream, whipped

4 (1.4 ounce) bars chocolate covered toffee bars, chopped

1 (1.5 ounce) bar chocolate candy bar, melted

1/2 cup sliced almonds

Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8- inch pans.

Mix together the cake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling.

To make the amaretto whipped cream filling: Combine pudding mix, 1/4 cup amaretto liqueur and 1 cup amaretto flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the amaretto mixture, then stir in the crushed chocolate covered toffee bars. Use to fill and frost top of the cake. Drizzle cake with melted chocolate candy bar and sprinkle with sliced almonds. Refrigerate until ready to serve.

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