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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Amaretto Divine Cake with Frosting Recipe

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This recipe for Amaretto Divine Cake with Frosting, by , is from The Weaver Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jeanette Showalter

Category:
Category:

Ingredients:  
Ingredients:  

1 box yellow cake mix
2 cups amaretto flavored creamer
3 eggs
1/3 cup vegetable oil


Frosting:

1 small pkg instant vanilla pudding
1 1/4 cup amaretto flavored creamer
2 cups heavy cream, whipped
4 (1.4 oz) chocolate covered toffee bars (use bags already chopped up)
1 (1.5 oz) Hershey bar, melted (for drizzle)
1/2 cup sliced almonds

Directions:
Directions:

Preheat oven to 325 degrees. Grease and flour three 8 inch round cake pans.
Mix cake mix, 2 cups amaretto flavored creamer, eggs and oil until blended.
Distribute cake batter evenly between cake pans. Bake at 325 degrees for
15 minutes. Do not overbake! Allow to cool completely before filling.

Filling/ Frosting:

To make the amaretto whipped cream filling: Combine pudding mix and
1 1/4 cup amaretto flavored creamer and set aside for 5 minutes until thickened.
Fold the whipped cream into the amaretto mixture, then stir in the crushed
chocolate bars. Use to fill and frost cake. Drizzle cake with melted Hershey bar
and sprinkle with almonds. Refrigerate until ready to serve.

 

 

 

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