{White Chocolate Amaretto Cake}

One of my student employees, Hannah, turned 21 a few weeks ago and I thought it would be cool to bake her a cake with alcohol in it. Good thing the alcohol burns off in the oven because this cake is soaked in amaretto!

 

Cake:

1 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

Glaze:

1/2 cup butter

1/4 cup water

1 cup white sugar

1/2 cup amaretto liqueur

Drizzle:

1 container vanilla frosting

drop of almond extract

drop of amaretto liqueur

Preheat oven to 350 degrees. Lightly grease a Bundt pan. In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.

Pour batter into Bundt pan. Bake at 350 degrees for 45 minutes to an hour, until toothpick inserted comes out clean.

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.

Remove cake from oven and use handle of wooden spoon (or similar utensil) to poke holes in cake. Apply glaze while cake is still warm. Slowly drizzle glaze over cake, including the edges and center of the Bundt pan. Cool the cake in the pan for at least 2 hours.

Place the cake on a serving platter. Warm 1/4 cup of the vanilla frosting in a small saucepan on low heat. Add a dash of almond extract and a dash of amaretto. Stir until drizzle consistency and the drizzle over the cake.

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