Caramel Rice Cake With Amaretto Recipes

AMARETTO POKE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 x 13 inch cake pan with non-stick cooking spray.
• Beat cake mix, pudding mix, eggs, oil, water, vanilla and almond extract on high for 2 minutes.
• Pour into prepared pan; cook for 20 to 30 minutes or until a toothpick comes out clean.
• Immediately poke holes all over the cake.
• For glaze, add butter, Amaretto and sugar to a small saucepan.
• Heat over medium heat, stirring constantly until a rolling boil. Boil for 2 minutes; remove from heat. Immediately pour over hot cake.
• If needed, pour the excess glaze back into the saucepan and repeat until all the glaze has been absorbed.
• Note: By now the cook should have consumed another cup of Amaretto and should be licking up the spilt glaze!

AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
• Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
• To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.