Cake Recipies Recepies

Amaretto Bundt Cake

• 1 (18.25-ounce) package yellow cake mix
• 4 large eggs
• 1 (6-serving) package vanilla instant pudding
• 6 teaspoons amaretto
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/4 teaspoon almond extract
• 1/2 cup amaretto
• 2 cups powdered sugar

Preheat oven to 350*F (175*C). Grease and flour a 10-inch bundt pan.
2. Combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 6 teaspoons of maretto; blend together well. Pour batter into the prepared pan.
3. Bake for 40 to 45 minutes. Remove cake from oven and while it is still hot poke holes in the bottom and pour the amaretto icing over the bottom of the cake. Let the cake cool for at least 2 hours before removing from the pan.
4. To make Amaretto Icing: Sift the powdered sugar and combine it with the remaining 1/2 cup amaretto. Blend until smooth.

• 1 (18.25-ounce) package chocolate cake mix with pudding
• 2 cups (12-ounces) semisweet chocolate morsels
• 1/2 cup raspberry puree or jam
• 1 cup (8-ounces) sour cream
• 2 tablespoons chopped toasted pecans

1. Preheat oven to 350*F (175*C). Grease and flour a bundt or 10-inch tube pan. Set aside.
2. Prepare cake mix according to package directions.
3. Stir in 1 cup chocolate morsels and spoon 1/2 the cake batter into prepared pan.
4. Spoon raspberry puree on top, swirl puree slightly with a metal spatula or knife, then pour in remaining batter.
5. Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes before removing. Cool completely on a wire rack before icing.
6. Melt remaining chocolate morsels in a heavy saucepan over low heat, stirring constantly. Remove melted chocolate from heat and gradually stir in sour cream. Drizzle glaze over cooled cake, sprinkle with chopped toasted pecans. (If necessary, thin glaze with 1 tablespoon milk, more or less as needed.)