Ingredients: |
Ingredients: 1(18.25 ounce) package yellow cake mix
1 cup non dairy amaretto flavored creamer
1 cup amaretto liqueur
3 eggs
1/3 cup vegetable oil
1(3.5 ounce) package instant vanilla pudding mix
1 cup non dairy amaretto flavored creamer
¼ cup amaretto liqueur
2 cups heavy cream, whipped
4(1.4 ounce) chocolate covered toffee bars, chopped
1(1.5 ounce) chocolate candy bar, melted
½ cup sliced almonds
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Directions: |
Directions:Preheat oven to 325º. Grease and flour three 8-inch cake pans.
Mix together the cake mix, 1 cup amaretto flavored creamer, 1cup amaretto liqueur, eggs, and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven til toothpick inserted in the center comes out clean. Allow cakes to cool completely before filling.
To make the amaretto whipped cream filling:
Combine pudding mix, ¼ cup amaretto liqueur and 1 cup amaretto flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the amaretto mixture, then stir in the crushed chocolate covered toffee bars. Use to fill and frost the cake. Drizzle cake with melted chocolate candy bar and sprinkle with sliced almonds. Refrigerate til ready to serve.
You may use in place of the chocolate covered toffee bars, 6 oz of heath’s english chocolate-covered toffee bits.
Instead of using the yellow cake mix,vanilla instant pudding mix,amaretto liqueur, amaretto flavored creamer and sliced almonds, you may use a chocolate cake mix, chocolate instant pudding mix, kaluha(coffee liqueur), hazelnut flavored creamer, and topped the cake with hazelnuts. You may use chocolate syrup instead of the melted candy bar to drizzle the cake. You may top the cake with slivers of a candy bar or top the cake with english toffee bits.
Alternate recipe in using a 13 x 9 cake pan:
Mix together the cake mix, 1 cup amaretto flavored creamer,
1 cup amaretto liqueur, eggs, and oil until blended. Pour into a greased & floured 13 x 9 cake pan.
To make the amaretto whipped cream filling:
Combine pudding mix, ¼ cup amaretto liquer, ½ cup amaretto flavored creamer. Set aside for 5 minutes til thickened. Fold 1 cup of whipped heavy cream into the amaretto mixture. Stir in the toffee bits. Frost the top and sides of the cake. Top with the sliced almonds and drizzle with the melted chocolate bar or chocolate syrup. Top the cake with english toffee bits. Refrigerate cake til ready to serve. |
This recipe for Amaretto Divine Cake is from