As promised in my prior post, here is the recipe for the gluten free amaretto cake I made last weekend. 1 box devil’s food cake mix (Betty Crocker makes a gluten free one) 1 3.9 oz pkg instant chocolate pudding 1/2 c vegetable oil 1/4 c water 3/4 c amaretto (Hiram Walker’s is gluten free) 4 whole eggs 1 egg yolk Crushed almonds to coat Bundt cake pan Preheat oven to 350F. Mix wet ingredients together in a big bowl. Add cake and pudding mixes. Sprinkle crushed almonds into greased cake pan. Pour mix into pan. Bake 1 hour. Invert onto plate and poke lots of holes into cake. (LOTS of holes) For the glaze: 3/4 c brown sugar 12 T butter 1 c amaretto Bring sugar and butter to a low boil, stir to make it creamy. Remove from heat and add amaretto. Pour glaze slowly over the cake, allowing it to seep in between pours. Let cool 1 hour before serving. I had a lot of glaze that didn’t seep in, so I cut the cake into slices, let each side sit in the glaze for about a minute, and then arranged the slices nicely on a plate… Mmm, cake soaked in amaretto.
September 27, 2011