White Chocolate Amaretto Cake Food

WHITE CHOCOLATE AMARETTO CAKE

Steps:

• 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.

WHITE CHOCOLATE AMARETTO CAKE

Steps:

• 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.

CHOCOLATE AMARETTI CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
• Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
• Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.
• Transfer the cake to a platter. Sift the cocoa powder over and serve.

WHITE CHOCOLATE AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F.
• Lightly oil a 10 inch non-stick Bundt pan. (When I pour the mixture into my Bundt pan, it doesn't look very full--don't worry the cake will rise nicely as it bakes.).
• In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, 1/2 cup of 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. for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean. In my oven, the cake bakes in just under 40 minutes, so start checking it around that time.
• Glaze:.
• While cake is still warm, make the glaze.
• Combine butter, sugar, water, and amaretto in a saucepan.
• Bring to a boil, and continue cooking and stirring constantly until sugar is dissolved (1-2 minutes).
• Poke holes in cake with toothpick or skewer, so that the glaze can really get into the cake.
• Slowly drizzle glaze over cake, including edges and center of Bundt pan.
• Allow cake to cool in the pan for at least 2 hours, after glazing.
• Cool cake completely before putting on the frosting.
• Topping (Frosting and almonds):.
• Lightly toast slivered almonds in a dry pan (no oil or cooking spray) over the stove on medium-high. It will only take a few minutes to brown them.
• Stir frequently and be careful not to burn.
• Heat approximately 1/2 of the prepared frosting in the microwave for 15 seconds, to soften.
• Before frosting the cake, invert the cake onto a serving dish and use a spoon to drizzle the softened frosting over the cake. (Note: to avoid the cake sticking in the pan, or if you feel like you are having trouble getting the cake out of the pan~hold the pan over a hot burner (use your hot mitts) this melts the butter enough to loosen the cake from the pan).
• Scatter toasted almonds over cake before frosting cools.
• **Cook time doesn't include 2 hours cool time.

CHOCOLATE AMARETTI CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9-inch springform pan the nonstick spray.
• Refrigerate.
• Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
• Combine the almonds and cookies in processor.
• Pulse until the almonds and cookies are finely ground.
• Transfer the nut mixture to a medium bowl.
• Add the butter and sugar to the processor and blend until creamy and smooth.
• Add the grated orange peel and pulse briefly, until incorporated.
• Add the eggs 1 at a time.
• Blend until the eggs are incorporated.
• Clean the sides of the mixing bowl and blend again.
• Add the nut mixture and melted chocolate.
• Pulse until blended.
• Clean the sides of the bowl.
• Blend again.
• Pour the batter into the prepared pan.
• Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes.
• Cool the cake in the pan for 15 minutes.
• Transfer the cake to a platter.
• Sift the cocoa powder over and serve.

CHOCOLATE AMARETTO POUND CAKE

Steps:

• Position an oven rack in the center of the oven.
• Preheat the oven to 325°F
• Grease a 10-inch bundt pan.
• In the bowl of an electric mixer, cream the butter.
• Gradually add the sugar, beating until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Add the Amaretto, beat to blend.
• In a medium bowl, combine the flour, cocoa, salt, and baking powder.
• Add the dry ingredients alternately with the buttermilk, mixing until evenly blended.
• Pour batter into the prepared pan.
• Bake for 1 hour and 15 to 20 minutes, until a tester inserted in the center comes out clean.
• Let the cake cool in the pan for 15 minutes.
• Remove the cake from the pan to a rack to cool completely.
• Dust with confectioner's sugar.
• Great with real whipped cream.