Amaretto Custard Cake



INGREDIENTS:

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

DIRECTIONS:

1. Heat oven to 350 degrees.  Grease and flour 12 cup bundt or
angel food cake pan.
  
2. 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.
  
3. Pour into prepared pan and bake 40-45 minutes, until a wooden
pick comes out clean.
  
4. 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.
  
5. 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.



Amaretto Custard Cake