2 c All-purpose flour 3 c Sugar; divided 1/2 ts Salt 8 oz Butter; divided 3/4 c Amaretto; divided 1/2 c Vegetable oil 3 tb Powdered cocoa 1/2 c Buttermilk 2 Eggs 1 ts Vanilla 1 ts Baking soda 1/4 c Water Almonds; crushed (opt) Preheat oven to 350~. Mix flour, 2 C sugar and salt. Melt 4 oz butter. Add 1/4 C Amaretto, oil and cocoa and mix. Combine with flour, sugar and salt until blended. Do not overmix. Add buttermilk, eggs, vanilla and soda. Mix thoroughly and place in greased and floured bundt pan. Bake 50 minutes or until toothpick comes out clean. Cool. Melt remaining butter and sugar with water in small saucepan over high heat to rolling boil. Reduce heat to medium, stirring constantly. Cook 5 minutes; turn off heat and add remaining amaretto slowly while stirring. Mix until all is added. With chopstick or wooden spoon, poke holes in bottom of cake. Ladle sauce evenly. Let stand 5 minutes and unmold. Garnish with icing and/or crushed almonds. -----
How To make Chocolate Amaretto Bundt Cake's Videos
Devil's Food Bundt Cake with Martha Stewart
Learn how to make a delictable Devil's Food Bundt cake in Nordic Ware's Anniversary Bundt pan, which is Made in the USA.
Amaretto Chocolate Cake Finale
Chris and Nita finish up the cake, with it's rich amaretto chocolate icing.
AMARETTO CHOCOLATE CAKE
white chocolate and amaretti bundt cake
This super easy mix and bake cake is great for any occasion. Ingredients: 1. 2 cups (300g) self-raising flour, sifted 2. 1 cup (220g) caster sugar 3. 250g (8.8 oz) white chocolate, melted 4. 185g (6 oz) unsalted butter, melted 5. 1 1/4 cups (310 ml) milk 6. 3 eggs 7. 1 tsp vanilla extarct 8. 2 cups (160g) crushed amaretti biscuits 9. 2 tbsp finely crushed amaretti biscuits, extra Method: 1. Preheat oven to 350F (180C). Spray 3-litre capacity bundt tin with non-stick cooking spray. Place the flour, sugar, chocolate, butter, milk, eggs and vanilla extract in a large bowl and whisk until smooth. Pour half the mixture into a prepared bundt tin, sprinkle with the crushed amaretti and pour over the remaining cake mixture. Bake for 40-45 minutes or until skewer inserted into center comes out clean. Once baked place the tin onto a wire rack and allow the cake to cool for 10 minutes in the tin. Gently remove the tin and allow the cake to cool slightly before dusting with the extra finely crushed amaretti biscuits to serve. Makes 8-10 serves.
Almond, Amaretto Cake | Chocolate Ganache (Press cc for English subtitles)