White Chocolate Amaretto Cake Recipes

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WHITE CHOCOLATE AMARETTO CAKE



White Chocolate Amaretto Cake image

This white chocolate and almond delight will have your guests reeling. Although it looks intimidating, it is an easy and delicious holiday treat.

Provided by C. Goff

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Amaretto

Time 3h30m

Yield 12

Number Of Ingredients 13

1 (18.25 ounce) package yellow cake mix
4 eggs
1 (3.3 ounce) package instant white chocolate pudding mix
½ cup cold water
½ cup vegetable oil
½ cup amaretto liqueur
¼ teaspoon almond extract
½ cup butter
¼ cup water
1 cup white sugar
½ cup amaretto liqueur
1 (16 ounce) package vanilla frosting
¼ cup blanched slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
  • In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
  • Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
  • Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
  • To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
  • Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.

Nutrition Facts : Calories 681.4 calories, Carbohydrate 87.6 g, Cholesterol 83.5 mg, Fat 31 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 456.9 mg, Sugar 69.2 g

WHITE CHOCOLATE AMARETTO CAKE



White Chocolate Amaretto Cake image

By: C. Goff allrecipes.com "This white chocolate and almond delight will have your guests reeling. Although it looks intimidating, it is an easy and delicious holiday treat."

Provided by BajanDredi

Categories     Dessert

Time 1h30m

Yield 1 10 inch Bundt cake, 12 serving(s)

Number Of Ingredients 13

1 (18 1/4 ounce) package yellow cake mix
4 eggs
1 (3 1/3 ounce) package instant white chocolate pudding mix
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup amaretto liqueur
1/4 teaspoon almond extract
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup amaretto liqueur
1 (16 ounce) package vanilla frosting
1/4 cup blanched slivered almond

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
  • In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
  • Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
  • Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
  • To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
  • Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.

Nutrition Facts : Calories 599.1, Fat 31.1, SaturatedFat 8.6, Cholesterol 83.2, Sodium 445.7, Carbohydrate 76.8, Fiber 0.8, Sugar 59.4, Protein 4.7

WHITE CHOCOLATE AMARETTO CAKE



White Chocolate Amaretto Cake image

Make and share this White Chocolate Amaretto Cake recipe from Food.com.

Provided by Juenessa

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 13

1 (18 1/4 ounce) package yellow cake mix
4 eggs
1 (3 1/3 ounce) package instant white chocolate pudding and pie filling mix
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup amaretto liqueur
1/4 teaspoon almond extract
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup amaretto liqueur
1 (16 ounce) container vanilla frosting
1/4 cup toasted slivered almonds

Steps:

  • Preheat oven to 350 degrees F.
  • 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.).
  • 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.
  • Blend well for approximately 3 minutes.
  • Pour batter into prepared 10 inch Bundt pan.
  • 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.
  • Glaze:.
  • While cake is still warm, make the glaze.
  • Combine butter, sugar, water, and amaretto in a saucepan.
  • Bring to a boil, and continue cooking and stirring constantly until sugar is dissolved (1-2 minutes).
  • Poke holes in cake with toothpick or skewer, so that the glaze can really get into the cake.
  • Slowly drizzle glaze over cake, including edges and center of Bundt pan.
  • Allow cake to cool in the pan for at least 2 hours, after glazing.
  • Cool cake completely before putting on the frosting.
  • Topping (Frosting and almonds):.
  • 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.
  • Stir frequently and be careful not to burn.
  • Heat approximately 1/2 of the prepared frosting in the microwave for 15 seconds, to soften.
  • 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).
  • Scatter toasted almonds over cake before frosting cools.
  • **Cook time doesn't include 2 hours cool time.

CHOCOLATE-AMARETTO LAYER CAKE



Chocolate-Amaretto Layer Cake image

Categories     Cake     Milk/Cream     Chocolate     Dessert     Bake     Almond     Amaretto     Chill     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 13

Nonstick vegetable oil spray
1 18.25-ounce package devil's food cake mix
1 1/3 cups water
3 large eggs
1/2 cup vegetable oil
12 tablespoons amaretto liqueur
3/4 teaspoon almond extract
3 cups semisweet chocolate chips (about 18 ounces)
1/4 cup (1/2 stick) unsalted butter
1/4 cup whipping cream
2/3 cup sour cream
1 cup powdered sugar
1 cup slivered almonds, toasted

Steps:

  • Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended. Mix in 1 cup chocolate chips. Divide batter among prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes. Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
  • Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer. Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted. Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes. Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar. Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
  • Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. Press nuts around bottom 2 inches of cake. Chill 2 hours. (Can be made 2 days ahead. Cover with cake dome; keep chilled.)

AMARETTO CAKE WITH BUTTERCREAM FROSTING



Amaretto Cake with Buttercream Frosting image

I came up with this amaretto cake recipe because I was craving something that tasted like wedding cake. The texture is similar to pound cake, which is exactly what I wanted. Everyone who tastes it LOVES it. -Megan Dudash, Youngsville, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

3-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup sour cream
1/2 cup 2% milk
1/2 cup amaretto
1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs, room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
BUTTERCREAM:
1-1/3 cups butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
7-1/2 to 8 cups confectioners' sugar
2/3 cup amaretto
Optional decorations: Toasted sliced almonds, milk chocolate M&M's and melted chocolate

Steps:

  • Preheat oven to 325°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper., In a bowl, whisk flour and baking powder. In another bowl, whisk sour cream, milk and amaretto until blended. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Add flour mixture alternately with sour cream mixture, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat butter, vanilla and salt until creamy. Beat in enough confectioners' sugar, alternately with amaretto, to reach desired consistency. Reserve 2/3 cup frosting for piping., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting., Pipe reserved frosting around bottom edge of cake. If desired, decorate cake with flowers, using almonds for petals and M&M's for the centers. Pipe designs on frosting with melted chocolate as desired.

Nutrition Facts :

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