Amaretto Cream Cake

20

"A very delicious and rich cake."
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Ingredients

servings 333 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9 inch pans.
  2. In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil. Beat for 4 minutes on medium speed. Pour into 2 round 9 inch pans.
  3. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.
  4. Make apricot filling by combining drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers. Frost with Amaretto Cheese Frosting.
  5. To make Amaretto Cheese Frosting: In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add confectioners sugar and beat until smooth. Frost top and sides of cake.

Reviews

20
  1. 28 Ratings

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Most helpful positive review

I have been making this recipe for over four years, and here are my suggestions and/or recipe changes: 1) Substitute three cans of Solo apricot filling for the apricots (will make layer filling...

Most helpful critical review

This cake tasted pretty good, but if I make it again I will make a change. The recipe states blending the amaretto and the apricots until smooth then spread filling on cake. Well, my filling di...

I have been making this recipe for over four years, and here are my suggestions and/or recipe changes: 1) Substitute three cans of Solo apricot filling for the apricots (will make layer filling...

I made this cake for my sister's birthday and everyone loved it! I did make a few changes though. I used Chambord (raspberry liqueur) instead of Amaretto, substituted canned raspberries for ap...

this cake is very delicious indeed. the only downside to this cake it that it is somewhat of a costly cake to make. but all in all, it is very delicious. more of an adult type of cake.

I made this cake for a friend that loves Amaretto and it was a "WOW" reaction. I took the advice of others and did not do this filling recipe. I could not find Solo apricot. So, I cut up 3 bag...

This cake was delicious, but after reading the reviews I changed some of the recipe. I doubled the apricots and used less Amaretto which wasn't necessary, the extra apricots could handle the Ama...

Wow, yummy! I made the recipe exactly as directed and it was fantastic. I had worried the apricot filling would be too thin and soak into the cake but it didn't. Changes I'll make next time: ...

This cake tasted pretty good, but if I make it again I will make a change. The recipe states blending the amaretto and the apricots until smooth then spread filling on cake. Well, my filling di...

I thought the cake was too strong at first. Then I put the leftovers in the refrigerator and the next day the cake tasted great! Next time I'll refrigerate the cake overnight before serving.

This recipe wasn't what I expected. When i read over the ingredients and directions, I expected the filling to be more filling and less puddle. I also wasn't expecting the frosting to be a glaze...