Amaretto Divine Recipes

Steps:

• Beat butter at the medium speed of an electric mixer about 2 minutes or until it is soft and creamy. Gradually add the sugar, beating at medium speed for 5 to 7 minutes. Add the eggs, one at a time, beating between each addition. Beat just until the yellow disappears.
• Combine the flour, baking soda and salt; add to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition. Stir in flavorings and 1/2 cup amaretto.
• Pour the batter into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick inserted into the center comes out clean. Cool in a pan on a wire rack for 10 to 15 minutes; remove from the pan, and let cool completely on the wire rack.
• Combine the remaining 1/4 cup of amaretto, marmalade, and preserves in a small saucepan. Cook over medium heat until marmalade and preserves melt, stirring frequently. Drizzle over the cake; sprinkle with the almonds.

Steps:

• To make the cake:.
• Preheat oven to 325°F (164°C).
• Grease and flour three 8-inch baking pans.
• Mix together the cake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and oil till blended.
• Distribute cake batter evenly between the three cake pans.
• Bake in preheated oven for 15 minutes, making sure the cake layers do not over bake.
• Allow to cool completely before icing.
• To make the Amaretto whipped cream filling:.
• Combine pudding mix, 1/4 cup amaretto liqueur, and 1 cup amaretto flavored coffee creamer. Set aside for 5 minutes until thickened.
• Fold the whipped cream into the amaretto mixture, then stir in the crushed coffee toffee bars.
• Use to fill and frost top, (don't frost the sides).
• Drizzle cake with melted chocolate bar and sprinkle with almonds.
• Refrigerate until ready to serve.