Buttered Amaretto Cake
Pam Clotiaux Howard (originally from Roxie Cannon)
10-12 servings
1 (18.25oz) box chocolate cake mix
1 (3.4oz) box chocolate instant pudding mix
14 oz (approximate) almond paste or filling
4 eggs
1/2 cup vegetable oil
1/2 cup amaretto
1/2 cup water
Sauce
1/2 cup butter
1/2 cup sugar
1/2 cup amaretto
Cake: Mix and pour into prepared bundt pan and bake at 350˚F for 50 – 60 minutes. After the cake has cooled, remove from pan and pour hot sauce over warm cake.
Sauce: Combine sauce ingredients to boil in small pot and boil for 1 minute. Pour over cake.
10-12 servings
A favorite of our family, as well as my Baptist friends in Henderson. When they want to make the cake, they call and ask me to leave a bottle of amaretto in a brown paper bag on their doorstep. Living in a small town, they don’t want to risk being seen in a liquor store! (Dec 1996)
I remember that I got this when I chaired my first (and only) cookbook for First United Methodist Church in Henderson, Texas. The submitter, Roxie Cannon, said it was our pastor’s favorite. By the way, things have changed since we printed that first cookbook — everyone gets their own amaretto! (Nov 2010)
1 (18.25oz) box chocolate cake mix
1 (3.4oz) box chocolate instant pudding mix
14 oz (approximate) almond paste or filling
4 eggs
1/2 cup vegetable oil
1/2 cup amaretto
1/2 cup water
Sauce
1/2 cup butter
1/2 cup sugar
1/2 cup amaretto
Cake: Mix and pour into prepared bundt pan and bake at 350˚F for 50 – 60 minutes. After the cake has cooled, remove from pan and pour hot sauce over warm cake.
Sauce: Combine sauce ingredients to boil in small pot and boil for 1 minute. Pour over cake.