Serves: 12 - 15
|1 box||french vanilla cake mix|
|1 - 3 oz box||butterscotch instant pudding|
|1/2 c||amaretto liqueur|
|2/3 c||canola oil|
|3 large||eggs, room temperature|
|2 tsp||almond emulsion|
|about 12 oz||almonds, ground to fine pieces in food processor. may be toasted in the oven first if desired.|
|2 c||powdered sugar|
|2 Tbsp||butter, room temperature|
|2 - 3 Tbsp||amaretto liqueur|
|2 Tbsp||reserved almonds, optional|
Heat oven to 350 degrees. Prepare your choice of pan, 9"x13", 2-8" rounds, or 12 cup bundt with Pam.
Put almonds in the food processor and chop until almonds are very fine pieces. Reserve 2 Tbl if you want to add them to the glaze.
In mixer bowl put all wet ingredients. Mix to combine. Add cake and pudding mixes, combine and beat for 2 minutes. Fold in the almonds until well mixed thru. Pour batter in pans. Bake for 35-50 minutes, depending on which pan is used. Let cakes cool in pan 10-15 minutes and then turn out onto rack to cool completely. Chill in fridge before decorating.
Mix glaze ingredients, adding a little amaretto at a time until you get the consistancy you want. Glaze cake and let it set a few hours before serving. Enjoy!