Shelly's Recipe

GLAZED AND TIPSY AMARETTO CAKE

Category: Cakes

1 box yellow cake mix
1 small package instant vanilla pudding
4 eggs, lightly beaten
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup amaretto liqueur
1/2 cup almonds, lightly toasted and finely chopped

Combine all ingredients except the nuts. Beat for 5 minutes, until well-incorporated.
Grease large Bundt pan liberally with butter. Coat sides and bottom of pan with the nuts. Pour in batter. Bake at 350 for 60-75 minutes. Cool cake completely in pan before turning out.

Sauce
1 cup dark brown sugar
1/2 cup butter
1/2 cup amaretto liqueur
1/4 cup water

Combine all ingredients in small saucepan. Bring to boil and boil for one minute. Cool slightly and drizzle half the sauce over the cooled cake. Chill cake overnight for best results.

Note: After the cake had been turned from the pan and cooled, I used a long wooden skewer to poke holes around the top. This helped the cake to absorb more sauce. The holes kind of blend in with the top and weren't unattractive. They'll be even harder to see once the cake is drizzled with glaze the second time.