Amaretto Custard Cake

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Title: Amaretto Custard Cake
Categories: Polkadot, Faylen, Cakes, Alchohol
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

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