Amaretto Custard Cake Recipe - Cooking Index
Amaretto Custard Cake Recipe - Cooking Index
| 1 x | Yellow cake mix | |
| 3 oz | Instant pudding mix | |
| 2 | Eggs | |
| 1 1/4 cups | Milk | |
| 1/4 cup | Amaretto | |
| 1/4 teaspoon | Nutmeg |
Heat oven to 350F. Grease and flour 12 cup bundt or angel food cake pan.
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.
Pour into prepared pan and bake 40-45 minutes, until a wooden pick comes out clean.
Cool 15 minutes before removing from pan. Decorate with frosting, or make a glaze of 1 1/2 cups powdered sugar, 2 tbs milk or cream, liqueur to thin.
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 tbs 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.
Source:
Antoinette Hartman
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