I made this cake for table favors for a holiday party. Unfortunately, I was too ill to attend, so I had to send the cakes on with a friend. The recipe is based on a rum cake my mother used to make...changed to Amaretto by my sister, Sally...and finally morphed into this version by me. It is easy and delicious.
Toast 1/4 cup almond slivers on a cookie sheet at 350 degrees for 5-7 minutes. Keep an eye on these so they don't burn. Remove from pan and cool.
Grease and flour two small (6 cup) Bundt pans. Set aside.
1 box (18.25 oz.) Duncan Hines Swiss Chocolate cake mix
1 (3.75 ounce) box instant chocolate pudding
1 tablespoon mocha powder
1/4 cup unsweetened cocoa powder
3/4 cup water
1/4 cup Amaretto
1/2 cup vegetable oil
1/2 cup sour cream
2 teaspoons almond extract
Add eggs one at a time and beat for 3 minutes:
1 cup dark chocolate chips
Sprinkle the bottom of each pan with:
2 tablespoons toasted almonds
Then divide the batter into the two Bundt pans.
Bake at 350 degrees for 48 minutes. Cool for 10 minutes and remove from pans and place on wire rack to finish cooling.
In a saucepan mix:
1/2 cup (one stick) butter
1/3 cup water
1 cup granulated sugar
Boil for five minutes, stirring often. Remove from heat and add:
1/3 cup Amaretto
Using a narrow skewer, poke holes all over the cakes.
Place a piece of waxed paper under your cooling rack to catch the drips. Then drizzle glaze over each cake. Allow it to soak in and repeat another layer of glaze. Put the cake back in the baking pan and poke holes in the top. Spoon an additional two tablespoons of glaze on top of cake and let it run down the sides, too. I like to store the cake in the pan until I'm ready to use it, but you can remove it after about a half an hour and wrap it in plastic wrap. This cake freezes well and remains moist and yummy. Friends report that in moments of desperation, you can even eat it frozen!