Reviewed: Jul. 19, 2007

I made this cake for my husband that doesn't like milk chocolate. He and I both loved it. I used both glazes and thought it was great. My husband likes it with ice cream as well. I forgot to mix the chips in the batter, so added them on the top of the cake after it baked for 15 minutes. Turned out good that way too!

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Catherine

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Reviewed: Jun. 27, 2007

received great compliments on this recipe! easy to make and smells delicious when baking!

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JENNILYNNK

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2007

This cake had really great flavor, even though neither my husband nor I could really taste the chocolate. I greased and floured the pan and the cake came out with minimal coaxing. As a previous reviewer said, poke as many holes into the cakes as possible; I thought I poked a lot, but a lot of the glaze ended up on the bottom of the cake and it would have been better in the cake itself. When I make this again, I will probably use either the glaze or the frosting but not both; it was a little too sweet for us. Great cake overall, though.

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Mrs. Cliffy

Cooking Level: Intermediate

Home Town: Papillion, Nebraska, USA

Living In: Arlington, Virginia, USA

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Reviewed: May 28, 2007

I brought this to a dinner party along with another dessert from this website. Both were gobbled up, but this cake was for sure the favorite. People could not stop talking about it and some went back for thirds! I followed the recipe exactly. I did use Pam with flour to prevent sticking and threw in some chopped white chocolate chips for added gooeyness. I know I will be making this often!

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LisaMB

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 16, 2007

I made this cake for a church function. I did not have a bundt pan, so I used a tube pan which worked out fine. I did grease and flour the pan but the cake still stuck even after the 2 hr cool time. Next time I make it, I will

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Elaine

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Reviewed: 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.

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CFITZNELSON

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Reviewed: Mar. 20, 2007

I do a lot of baking, especially cakes. I was so excited when I prepared this recipe. I skipped the glaze, and used my own amaretto flavored buttercream icing instead. I was disappointed when I tasted it; the flavor was good, but no better than results I get with packaged mix that has pudding it it. Thanks for the recipe.

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Alexis T.

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

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Reviewed: Mar. 3, 2007

FABULOUS! when you make this cake, make sure you pierce many large holes in the cooked cake so the amaretto mixture will seep into the cake. this will allow your cake to be "spongy" and slightly wet throughout. this cake will be made in my home frequently.

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Hoody

Cooking Level: Expert

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Reviewed: 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.

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CAtoDCtoDR

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Reviewed: Feb. 19, 2007

very moist, dense and delicious. i boiled the glaze for ten minutes and what i got wasn't glaze, but toffee. it looked nice and tasted great but was essentially like coating the cake in candy. needless to say, i didn't add frosting or almonds. i think the cake would have been much better with the frosting drizzled on and almonds added; or with a much smoother glaze and the almonds. any vanilla frosting would surely be overkill. everyone loved it, but if i make it again, i'd definitely tinker with the topping.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 4, 2007

Baked it during the holidays. Everyone loved it. Baked it as directed. May experiment, but as is, is great. I did not wait as long for cake to sit, and this allowed it to retain moisture. Also, I did not have trouble getting the cake out of the bundt pan. I first sprayed the bundt pan with flour cooking spray.

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ALLIE

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Reviewed: Jan. 1, 2007

Great recipe. I used vanilla pudding because I had it on hand. I also omitted the frosting at the end. It was quite tasty. Delicious!

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RIELLA

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Reviewed: Dec. 3, 2006

Absolutely wonderful!! Easy to make and made a beutiful presentation. Very moist. Made exactly as instucted and will definately make again.

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squirel67

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Reviewed: Nov. 28, 2006

I didn't like this at all, followed the recipe exactly. Tasted too "boxed" for me.

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robin

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Reviewed: Nov. 13, 2006

I used 3/4 amaretto and 1/4 water and i added about 1.5 cups of white chocolate chips.. it was sooo good! when i made the glaze i used less sugar because of the addition of white chocolate chips and i skipped the frosting. I like this better than the rum cake!

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PACEGIRL

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

Living In: Riverside, California, USA

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Reviewed: Oct. 6, 2006

This was great, but super duper sweet! I usually make about another 1/3 of the glaze and add a little salt. I use an injector so the glaze really soaks in throughout cake, and you don't get all those ugly holes. 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 amaretto 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 size bottle, and you can't tell the high quality amaretto from the cheaper brands. Thanks for the recipe.

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babybunnies

Cooking Level: Expert

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Reviewed: Jun. 29, 2006

Great cake and fabulous presentation. Will definitely make again.

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TAPJ

Home Town: Sydney, Nova Scotia, Canada

Living In: Embrun, Ontario, Canada

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Reviewed: Jun. 4, 2006

This cake is awesome! We like our cakes strong so I omitted the water and substituted Amaretto. It was a hit! The trick to getting the cake out of the pan is: hold the pan over a hot burner (use your hot mitts) this melts the butter enough to loosen the cake from the pan.

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HEPZIBAH

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Reviewed: Apr. 21, 2006

This cake is AMAZING! It is unbelievably moist and sweet. Yes, use all of the glaze, every drop of it. You will be glad you did. The cake was served for a dinner party and it was gone in minutes. I have been asked to make it again for a teachers luncheon. Thanks for the great recipe!

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georgiaFANATIC

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2006

this is DELICIOUS!!! made it for friends and family for Easter and it was THE HIT of the day! yummy, yummy, yummy. if you use canned frosting to drizzle, try the white chocolate amaretto flavor!

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