Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Amaretto Cake
Chocolate Chip Amaretto Pound Cake
Chocolate Mocha Liqueur Cake I
Amaretto Cream Cake
Kim's Chocolate Fudge Cake
MORE
Top Related Articles
Decorating a Flag Cake
Making an Angel Food Cake (Video)
Chocolate: Advice
Wave Your Flag Cake (Video)
Cutting a Wedding Cake (Video)
Assembling a Wedding Cake
High Altitude Cake Baking
Mardi Gras King Cake
Five Fabulous Aphrodisiacs
Decorating a Wedding Cake
Related Collections
Fundraising: Bake Sale
Amaretto Flavored Desserts
Cake Mix Cakes
Fundraising Favorites
Yellow Cakes
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
White Chocolate Amaretto Cake
SUBMITTED BY:
C. Goff
PHOTO BY:
Catherine
"This white chocolate and almond delight will have your guests reeling. Although it looks intimidating, it is an easy and delicious holiday treat."
RECIPE RATING:
Read Reviews
(77)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
3 Hrs 30 Min
Original recipe yield 1 (10 inch) Bundt cake
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (18.25 ounce) package yellow cake mix
4 eggs
1 (3.3 ounce) package instant white chocolate pudding mix
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup amaretto liqueur
1/4 teaspoon almond extract
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup amaretto liqueur
1 (16 ounce) package vanilla frosting
1/4 cup blanched slivered almonds
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Apr. 6, 2003 by KIMAR
X
Full Review
KIMAR
Apr. 6, 2003
I made this for a ladies' luncheon. These ladies love desserts and really look forward to trying new ones. I personally thought it was just so-so, and this impression was confirmed by the comments it received, just polite "It was good" rather than profuse praise and recipe requests that a lot of desserts have been met with. No one went back for seconds, and not one of 8 ladies requested the recipe. Usually out of that group at least 1 or 2 like a dessert so much that they ask for the recipe. Won't make again.
Was this review helpful?
[
YES
]
17 users found this review helpful
I made this for a ladies' luncheon. These ladies love desserts and really look forward to...
MORE
MORE
Reviewed on Dec. 17, 2003 by
MOMTO5KIDLETS
X
Full Review
MOMTO5KIDLETS
Dec. 17, 2003
MOUTHWATERING!!! I make alot of recipes off of Allrecipes but only rate/review the ones that get 4 or 5 stars. Ya know "If you don't have something nice to say,don't say anything at all." Well, I have plenty of nice things to say about this one! DELICIOUS. I made it for a potluck today and, while there was alot of dessert there, not a crumb left of this cake. I will treasure it! Oh, and by the way, White Chocolate flavored pudding was not available at my store so I used Cheesecake flavor.
Was this review helpful?
[
YES
]
8 users found this review helpful
MOUTHWATERING!!! I make alot of recipes off of Allrecipes but only rate/review the ones that...
MORE
MORE
Reviewed on Jul. 1, 2008 by babybunnies
X
Full Review
babybunnies
Jul. 1, 2008
This was great, but super duper sweet! I usually make about another 1/3 of the glaze to put on the cake. Instead of pre-packaged frosting, I used 3oz cream cheese, powdered sugar, and milk. Put it in a plastic bag and drizzle over the cooled cake. Be sure to use the cheapest ammaretto you can find! I first used Disarono, ($25) and got two cakes out of it. I have found ammaretto as cheap as $6 for the same amount, and you can't tell the high quality amaretto from the cheaper brands. Thanks for the recipe.
Was this review helpful?
[
YES
]
5 users found this review helpful
This was great, but super duper sweet! I usually make about another 1/3 of the glaze to put on...
MORE
MORE
Reviewed on Jul. 1, 2005 by CZAVALA
X
Full Review
CZAVALA
Jul. 1, 2005
I was going to make two of these for two separate get togethers. On the first one, I followed the directions, but the cake ended up so soggy with the glaze that it stuck to the pan and came out in pieces. Needless to say it was ruined. For the second one, I removed it from the pan before applying the glaze. It came out fine, and it had a great amaretto flavor. Overall, I don't think the cake was worth the effort, and I will not be making it again.
Was this review helpful?
[
YES
]
5 users found this review helpful
I was going to make two of these for two separate get togethers. On the first one, I followed...
MORE
MORE
Reviewed on Dec. 8, 2003 by LIZB78
X
Full Review
LIZB78
Dec. 8, 2003
very good! I made it as a three-layer cake and skipped the fancy frosting (just used vanilla). excellent and very easy that way.
Was this review helpful?
[
YES
]
5 users found this review helpful
very good! I made it as a three-layer cake and skipped the fancy frosting (just used vanilla)....
MORE
MORE
Reviewed on Apr. 8, 2007 by CFITZNELSON
X
Full Review
CFITZNELSON
Apr. 8, 2007
I took this cake to a large family Easter dinner and everyone raved about it and asked for the recipe. It turned out fabulous and not too difficult to make. I had no difficulty with the cake sticking to the pan at allas others have said. (i sprayed liberally the "pam with flour for baking" and the cake slid right out. I used a little more amaretto and less water than the recipe calls for and i added a cup of white chocolate chips to the batter. DELICIOUS AND AMAZING--you won't be disappointed.
Was this review helpful?
[
YES
]
4 users found this review helpful
I took this cake to a large family Easter dinner and everyone raved about it and asked for the...
MORE
MORE
Reviewed on Feb. 21, 2007 by CAtoDCtoDR
X
Full Review
CAtoDCtoDR
Feb. 21, 2007
Fabulous! To avoid the sticking problem, I removed the cake (still very warm) from the pan, then immediately put the cake back in the pan (lining up the ridges carefully. I had added about a half a cup of whic chocolate chunks to the batter before baking, and only the chunks had stuck at all to the pan. I did not have any problems with the glaze, even after boiling for the full 10 minutes. I applied the glaze to the warm cake as directed, and let it cool in the pan for about an hour before inverting onto a platter. For frosting, I made a simple icing with powdered sugar, milk, and amaretto. Sprinkled toasted almond slices over the top -- beautiful and received many, many complements.
Was this review helpful?
[
YES
]
4 users found this review helpful
Fabulous! To avoid the sticking problem, I removed the cake (still very warm) from the pan,...
MORE
MORE
Reviewed on Jan. 1, 2006 by
DTSCEP
X
Full Review
DTSCEP
Jan. 1, 2006
I thought this cake was absolutely delicious and my guests raved about it. It was also really easy. I took it out of the pan after cooling for about 15 minutes and then put the glaze on it. It came out of the pan perfect and looked beautiful with the frosting and toasted almonds on it. I used the pourable vanilla frosting and added about a tsp of almond extract cause I really like that almond flavor. The only downside was the expense; I used a whole $12 bottle of amaretto in addition to the other ingredients, so this is definitely a special occasion only treat.
Was this review helpful?
[
YES
]
4 users found this review helpful
I thought this cake was absolutely delicious and my guests raved about it. It was also really...
MORE
MORE
Reviewed on May 24, 2005 by PARCHMENT1
X
Full Review
PARCHMENT1
May 24, 2005
i had never even heard of this cake before but decided to make and enter it in a baking contest "it won first placei was so excited. I highly recommend you make a day or two before because i beleive that makes it better
Was this review helpful?
[
YES
]
4 users found this review helpful
i had never even heard of this cake before but decided to make and enter it in a baking...
MORE
MORE
Reviewed on Feb. 19, 2007 by
lockesmom
X
Full Review