I love this recipe. I tried substituting raspberry amaretto for the original,French vanilla creamer and pudding for regular vanilla, coconut for the heath bars and topped it with toasted coconut and raspberrys for the almonds. It turned out fantastic and very pretty.

This is a crowd pleaser! Everyone who has tasted it has loved it! It is also my personal favorite and looks fabulous when it is finished!

Absolutely amazing. True amaretto flavor, more than just cherry and almond. I like to make the whipped frosting without toffee pieces, but that's just preference - thanks so much for this recipe!

I left out the chocolate and toffee, just made the cake and the filling. My family said this was the best cake they'd ever had.

I'd have to say this might have been the best cake that I've made from here yet! I had to use 9-inch layer pans as that is all I had, and I cooked the cake approximately 20 minutes. Also made extra whipped cream to fold into the filling to allow for frosting the sides. Used dark chocolate melted on top. Everyone raved!!!

I've died and gone to heaven!! My sister made this cake for my birthday and it was wonderful! It sounds rich but it really isn't-taste-wise not nutritionally! It was worth every bite. I will definately recommend it to any baker I know!

This cake was heavenly and looked like a bakery bought cake! I made the cakes as stated in the recipe (w/liquid creamer). When I went to make the filling, I realized I had no vanilla pudding, so I used chocolate. As the birthday "girl" and her husband do not drink, I did not use Amaretto in the filling. I also am not a big fan of heavy cream, so i substituted fat free Cool Whip. The modifications were awesome! I used the filling solely as filling between the layers. I then frosted the cake w/Duncan Hines vanilla frosting (no choc drizzle). Awesome cake w/minimal effort above and beyond baking a plain box cake. Thanks! Ooops, forgot, I baked at least 30 minutes (toothpick test). UPDATE: VERY important to line pans w/parchment if you'd like them to come out in tact.....if you forget (as I did on my second try) this will create a wonderful tasting trifle!

This is an extremely good cake, and very easy to make. It also looks a lot more impressive than than the amount of work it takes to make. I do think that this takes longer than 15 minutes to bake though - I ended up baking mine for about 30 minutes before it was done enough, and I determined that by sticking a toothpick in the middle ultimately. (Though I will say it also just looked done after that amount of time too, and it didn't look done at 15.) I also iced the sides of the cake even though the directions say not to, and drizzled it with three melted chocolate bars, not just one. I suspect two would also be enough, but one definitely isn't if you want to use the drizzled chocolate. (It's something that I don't think *has* to be done, though.) And the amaretto was not at all too overpowering for us, so my suggestion would be to use the full amount. In terms of creamer, I used the liquid amaretto flavored creamer. I suspect the cake part itself would also be very good with other icings if you didn't want to use the one included with the recipe - even just the cake part is very good. It was greatly enjoyed by all of us, and I will definitely make this again.

This cake is wonderful! And very easy! Everyone thought is came from a bakery!

This cake is delicious and beautiful, light and very moist. I used the liquid creamer a little less amaretto only because I ran out. The amount of amaretto in the cake was 1/2 cup liquor and 1/2 cup water. Baking time for me was 25 minutes. The frosting change was cool whip because I am not gifted at making real whipped cream. A small tub was used in place of the whipped cream. I also whizzed the toffee bars in the food processor. I had forgotten the chocolate bars and melted semi-sweet chocolate chips for the drizzle. Great cake --- my 6 guests loved it and two just had to take a piece home for the next day.

This cake was delicious, everyone wanted the recipe. Just two things though: as others have said, it needed to bake longer, and I ended up with about twice as much frosting as I needed, and I did frost the sides, though the recipe says not to. Overall the cake is amazing and a guaranteed hit!

Oh my gosh! This is the best cake ever! My friend always ask me what kind of cake I want for my birthday and I gave her this recipe this year. I told her don't bother to ask anymore! This is my absolute favorite! She did frost the cake on the sides and it came out looking just like the picture. It is so good! Another friend who is a caterer has made this cake 3 times in the last 2 weeks and it is a huge hit for her too. We'll be having it again tomorrow for Easter. Everyone will be amazed!

We didn't like this cake very well. Perhaps made an error but found the cake way too rich for our taste.

This is the best cake EVER!!! My only question was why does hte recipe state not to frost the sides but the pic shows it frosted??? Just wondering. Anyway, this was the best, loved it form beginning to end!!!

I followed this recipe exactly, except the baking time of 15 minutes. It came out just beautiful! I'm so excited about this recipe that I HAD to let everyone know how great it was. I used more chocolate on the top and had to let the frosting set a bit before I could spread it on. The liquid creamer worked great even though I was nervous about it. Great Recipe!!