As promised in my prior post, here is the recipe for the gluten free amaretto cake I made last weekend.
1 box devil’s food cake mix (Betty Crocker makes a gluten free one)
1 3.9 oz pkg instant chocolate pudding
1/2 c vegetable oil
1/4 c water
3/4 c amaretto (Hiram Walker’s is gluten free)
4 whole eggs
1 egg yolk
Crushed almonds to coat Bundt cake pan
Preheat oven to 350F. Mix wet ingredients together in a big bowl. Add cake and pudding mixes. Sprinkle crushed almonds into greased cake pan. Pour mix into pan. Bake 1 hour. Invert onto plate and poke lots of holes into cake. (LOTS of holes)
For the glaze:
3/4 c brown sugar
12 T butter
1 c amaretto
Bring sugar and butter to a low boil, stir to make it creamy. Remove from heat and add amaretto.
Pour glaze slowly over the cake, allowing it to seep in between pours. Let cool 1 hour before serving.
I had a lot of glaze that didn’t seep in, so I cut the cake into slices, let each side sit in the glaze for about a minute, and then arranged the slices nicely on a plate… Mmm, cake soaked in amaretto.