Ingredients for White Chocolate Amaretto Cake
- Yellow Cake Mix
- 3 large eggs
- White Chocolate Pudding Mix
- Cold Water
- Vegetable Oil
- Amaretto Liqueur
- Almond Extract
- 1/2 cup (1 stick) unsalted butter
- Water
- White Sugar
- Vanilla Frosting
- Blanched Slivered Almond
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How to Make White Chocolate Amaretto Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, combine 1 box (15.25 oz) white cake mix, 3 large eggs, 1 (3.4 oz) package instant vanilla pudding mix, 1/2 cup cold water, 1/3 cup vegetable oil, 1/2 cup amaretto, and 1/4 teaspoon almond extract.
- Beat with an electric mixer on medium speed for 3 minutes.
- Pour batter into the prepared bundt pan.
- Bake for 45-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze:
- In a small saucepan, combine 1/2 cup (1 stick) unsalted butter, 1 cup powdered sugar, 1/4 cup water, and 1/2 cup amaretto.
- Bring to a simmer over medium heat, stirring constantly, until smooth and thickened (about 5-7 minutes).
- Once the cake is completely cool, poke holes all over the cake using a toothpick or skewer.
- Pour the glaze evenly over the cake, allowing it to drip down the sides.
- Prepare the almond topping:
- Toast 1/2 cup slivered almonds in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until lightly golden brown.
- Heat 1/4 cup of the prepared glaze in the microwave for 10 seconds to soften.
- Drizzle the softened glaze over the cake and sprinkle with the toasted almonds.
- Let the glaze set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
237g
Fat
42g
Carbs
25g
