Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenCakesandfrostings - Cake Amaretto By Pat T
Famous Authors (View All Authors)
Cakesandfrostings - Cake Amaretto By Pat T Post by :littleRock Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3035

Click below to download : Cakesandfrostings - Cake Amaretto By Pat T (Format : PDF)

Cakesandfrostings - Cake Amaretto By Pat T

1 pkg. yellow cake mix (without pudding in the mix)
1 pkg. vanilla instant pudding mix
4 eggs
1/2 cup Amaretto (almond liqueur)
1/2 cup vegetable oil
Finely chopped almonds

4 Tblsp. butter or margarine
1/4 cup Amaretto
1/2 cup brown sugar

Grease and flour a 10-inch tube pan. Cover the bottom of the pan with the finely chopped almonds. Stir together the dry cake mix and pudding mix, then beat in the eggs, oil, and amaretto, stirring just until batter is smooth.

Pour over the nuts in pan and bake in a 300 degree F. oven to 1 hour and 15 minutes or until cake tests done. (It is normal for cake to crack on top).

Remove from oven and let stand in pan while quickly preparing topping. To make topping, place the butter, amaretto, and brown sugar in a small heavy saucepan and bring to a boil, stirring constantly.

Remove from heat. Poke holes in the cake with a skewer or ice pick and spoon the warm glaze over the hot cake. Keep spooning on glaze and poking additional holes until all the glaze is absorbed.

Let cake cool in the pan, then invert onto cake plate. Let sit overnight before serving. Yield: 12-15 servings.
If you like this book please share to your friends :

Cakesandfrostings - Cake Ambassador Chocolate Cakesandfrostings - Cake Ambassador Chocolate

Cakesandfrostings - Cake Ambassador Chocolate
1 1/2 teaspoons baking soda 1/2 cup cold water 2/3 cup butter 1 3/4 cup sugar 2 eggs 2 11/2 cups flour 1/2 teaspoon salt 3/4 cup sour milk Method: Preheat oven to 375 degrees and prepare two 9" round cake pans. Sift the flour and salt together. Mix cocoa, baking soda and water to a smooth paste and set aside. In a large bowl, cream butter until soft and add vanilla. Gradually add sugar until the mixture is light and fluffy. Mix in the chocolate mixture. Beat the eggs until they're foamy and add them to the sugar mixture. Alternately

Cakesandfrostings - Cake Amaretto Cake By Doodlebug Cakesandfrostings - Cake Amaretto Cake By Doodlebug

Cakesandfrostings - Cake Amaretto Cake By Doodlebug
1 box yellow cake mix4 eggs1 (6-serving-size) package vanilla instant pudding6 teaspoons Amaretto1/2 cup water1/2 cup vegetable oil1/4 teaspoon almond extract1/2 cup Amaretto1 cup sifted powdered sugar Preheat oven to 350 degrees F. Grease and flour Bundt pan, 9 or 10 inch.Combine first 6 ingredients. Blend well and pour into pan.Bake 40-45 minutes.While the cake is still warm, poke holes all over the bottom and pour the Amaretto icing into the holes, and over the bottom of the cake.Let cool at least 2 hours before you remove it from the pan.To make icing, combine the powdered sugar and the