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My review
White Chocolate Amaretto Cake
C. Goff
"This white chocolate and almond delight will have your guests reeling. Although it looks intimidating, it is an easy and delicious holiday treat."
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Ingredients
3 h 30 m servings 681 calsOriginal recipe yields 12 servings (1 (10 inch) Bundt cake)
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 681 calories; 31 g fat; 87.6 g carbohydrates; 4.8 g protein; 83 mg cholesterol; 457 mg sodium. Full nutrition
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Reviews
Read all reviews 108129 Ratings
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Most helpful positive review
10/17/2001
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 comme...
Most helpful critical review
7/1/2005
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...
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10/17/2001
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 comme...
9/8/2002
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, ...
7/1/2005
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...
2/21/2007
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 ...
5/24/2005
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 bel...
2/11/2006
Yum! Very easy to make, and quite tasty. I couldn't find white chocolate pudding, so I used regular chocolate pudding and it turned out fine. Because of some prior reviews, I worried about the c...
4/8/2007
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 s...
10/6/2006
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 ...