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1
Preheat oven to 350 degrees F.
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2
Lightly oil a 10 inch non-stick Bundt pan. (When I pour the mixture into my Bundt pan, it doesn't look very full--don't worry the cake will rise nicely as it bakes.).
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3
In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, 1/2 cup of oil, 1/2 cup amaretto and 1/4 teaspoon almond extract.
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4
Blend well for approximately 3 minutes.
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5
Pour batter into prepared 10 inch Bundt pan.
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6
Bake at 350 degrees F. for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean. In my oven, the cake bakes in just under 40 minutes, so start checking it around that time.
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7
Glaze:
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8
While cake is still warm, make the glaze.
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9
Combine butter, sugar, water, and amaretto in a saucepan.
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10
Bring to a boil, and continue cooking and stirring constantly until sugar is dissolved (1-2 minutes).
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11
Poke holes in cake with toothpick or skewer, so that the glaze can really get into the cake.
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12
Slowly drizzle glaze over cake, including edges and center of Bundt pan.
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13
Allow cake to cool in the pan for at least 2 hours, after glazing.
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14
Cool cake completely before putting on the frosting.
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15
Topping (Frosting and almonds):
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16
Lightly toast slivered almonds in a dry pan (no oil or cooking spray) over the stove on medium-high. It will only take a few minutes to brown them.
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17
Stir frequently and be careful not to burn.
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18
Heat approximately 1/2 of the prepared frosting in the microwave for 15 seconds, to soften.
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19
Before frosting the cake, invert the cake onto a serving dish and use a spoon to drizzle the softened frosting over the cake. (Note: to avoid the cake sticking in the pan, or if you feel like you are having trouble getting the cake out of the pan~hold the pan over a hot burner (use your hot mitts) this melts the butter enough to loosen the cake from the pan).
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20
Scatter toasted almonds over cake before frosting cools.
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21
**Cook time doesn't include 2 hours cool time.
