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Title: Amaretto Custard Cake
Categories: Polkadot Faylen Cake Alcohol
Yield: 12 Servings
| 1 | pk | Yellow cake mix |
| 3 | oz | Instant pudding mix |
| 2 | Eggs | |
| 1 1/4 | c | Milk |
| 1/4 | c | Amaretto |
| 1/4 | ts | Nutmeg |
Heat oven to 350 degrees. Grease and flour 12 cup bundt or angel food cake pan.
Beat all ingredients in a large bowl on low speed, scraping bowl constantly, 1 minute. Beat on medium speed, scraping bowl occasionally, for 2 more minutes.
Pour into prepared pan and bake 40-45 minutes, until a wooden pick comes out clean.
Cool 15 minutes before removing from pan. Decorate with frosting, or make a glaze of 1 1/2 cups powdered sugar, 2 Tbsp milk or cream, liqueur to thin.
I'd say that you could use a chocolate cake mix, kahlua or bailey's instead of amaretto, then melt a half cup of chocolate chips, 2-3 Tbsp butter and maybe a bit of milk or cream, as needed to thin, and drizzle that over the top, and it'd look like you spent hours in the kitchen. I >know< that this recipe tastes good enough that you need super sensitive taste buds to know it started with a mix. Don't ruin it with a commercial frosting, though. There's absolutely no possible way to disguise >that< flavor.
Recipe By: Antoinette Hartman Serving Size: 12
* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN By fatfree-request@fatfree.com on Jun 16, 1997
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