AMARETTO CREAM CAKE
A very delicious and rich cake.
Provided by Rick Walker
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9 inch pans.
- In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil. Beat for 4 minutes on medium speed. Pour into 2 round 9 inch pans.
- Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.
- Make apricot filling by combining drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers. Frost with Amaretto Cheese Frosting.
- To make Amaretto Cheese Frosting: In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add confectioners sugar and beat until smooth. Frost top and sides of cake.
Nutrition Facts : Calories 333.4 calories, Carbohydrate 48.5 g, Cholesterol 44.6 mg, Fat 12.1 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 5 g, Sodium 219.5 mg, Sugar 35.4 g
AMARETTO ITALIAN SOUR CREAM CAKE
This is a delicious cake that eveyone should try at least once, It's so good,and the glaze is yummy!!
Provided by Chef mariajane
Categories Dessert
Time 55m
Yield 1 10-inch tube cake
Number Of Ingredients 17
Steps:
- Heat oven to 350°F Using 2 tablespoons shortening, generously grease a 10-inch tube pan.
- In small bowl, beat 2 egg whites, until foamy. Gradually add brown sugar and beat until stiff peaks form, about 3 minutes. Fold in coconut and ground pecans. Spread meringue on bottom and sides of pan to within 1-inch of top of pan.
- In large bowl, blend cake mix, sour cream, amaretto, water, eggs and 2 yolks at low speed until moistened. Beat 2 minutes at highest speed. pour batter evenly into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean.
- Cool upright in pan for 10 minutes. Loosen sides and invert onto serving plate. Cool completely.
- GLAZE:.
- In a small bowl, blend powdered sugar, cocoa, amaretto, butter, corn syrup and water until smooth. Spoon over top of cake, allowing some to run down sides of cake. Sprinkle with ground pecans. Garnish with cherries.
Nutrition Facts : Calories 5132, Fat 239.5, SaturatedFat 105.8, Cholesterol 988.2, Sodium 4010.3, Carbohydrate 708.8, Fiber 29.8, Sugar 477.9, Protein 69.1
CHOCOLATE AMARETTO ICE CREAM CAKE
I saw a version of this cake made by Rachel Ray on her 30 minute meals show and decided to try playing around with it at home. I loved how easy this was to put together and it doesn't look bad either! It sure does taste wonderful! I bet you could do all sorts of liqueur and ice cream combos in this or even add just syrups and fruits in it or nuts. Very versatile! Cook time includes freeze time!
Provided by CulinaryExplorer
Categories Frozen Desserts
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- NOTE: I just wanted to mention that the angel food cake I bought was in the bakery section of my grocery store and came in a rectangular size about the size of a loaf pan. You may have to fiddle around with the cuts if you can't find it that way. I also used NO SUGAR ADDED triple chocolate ice cream.
- Line a loaf pan with plastic wrap leaving a good size overhang on both sides. This will allow you to pull it out later with ease, as well as to wrap it up.
- Cut your rectangular cake lengthwise into 4 even slices. Cut 1 of the slices again lengthwise in half. Cut a second slice in half the other direction. These are your building blocks for the cake.
- Lay one of the full slices on the bottom on the loaf pan. Place the 2 smaller pieces on the ends, and the 2 longer half slices on the sides. You should have a sort of cake shell now.
- Drizzle amaretto liqueur all over the cake pieces, holding your fingers over the bottle so it doesn't come out to fast. Soak it as little or as much as you'd like!
- Scoop 4 heaping scoops of ice cream into the center of the cake shell.
- Drizzle more amaretto liqueur onto the last slice of cake and place it on the top shutting the ice cream inches Then fold the plastic wrap over it and press to really close it all together.
- Place in freezer for at least an hour to let the ice cream freeze back up and serve in slices with cocoa powder sprinkled over each piece!
AMARETTO SOUR CREAM CAKE RECIPE
Provided by pammons
Number Of Ingredients 18
Steps:
- Grease a 10" tube pan generously. In a small bowl, beat egg whites until foamy. Gradually add brown sugar, beat until stiff peaks form, about 3 min. Fold in coconut and pecans. Spread meringue mixture on bottom and sides of prepared pan, to within 1" of top of pan. In a large bowl blend cake mix, sour cream, amaretto, water, eggs, and 2 egg yolkf at low speed on electric mixer until moistened, beat 2 min. at high speed. Pour batter evenly into meringue lined pan. Bake in preheated 350 degrees oven for 35 to 65 minutes, until toothpick inserted in center comes out clean. Cool uprights in pan 10 min., loosen sides and invert onto serving plate. Cool completely. In a small bowl, blend powdered sugar, cocoa, amaretto, butter, corn syrup, and water until smooth. Spoon over top of cake, some to ride down sides. Sprinkle with ground pecans; garnish with cherries.
AMARETTO CREAM CAKE
Recipe is from razzledazzlerecipes.com and starts with prepackaged yellow cake mix with Amaretto, apricots and cream cheese.
Provided by Pinay0618
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease and flour 2 round 9 inch pans.
- In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil. Beat for 4 minutes on medium speed. Pour into 2 round 9 inch pans.
- Bake at 350°F for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.
- Make apricot filling by combining drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers. Frost with Amaretto Cheese Frosting.
- To make Amaretto Cheese Frosting: In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add confectioners sugar and beat until smooth. Frost top and sides of cake.
Nutrition Facts : Calories 562.8, Fat 24.2, SaturatedFat 10.2, Cholesterol 96.1, Sodium 435.9, Carbohydrate 81.4, Fiber 1, Sugar 64.3, Protein 7.2
AMARETTO SOUR CREAM POUND CAKE
Steps:
- Combine sugar and butter in mix master, cream until fully blended. Add 6 eggs on and at time and cream throughly, add 3 cups flour and blend. mix Allow cake to rest in pan for about 5 minutes 1/4 teaspoon baking soda into sour cream and add to mixture then add dash of salt and last pour in 1/2 cup amaretto. combine all ingredients in a sauce pan. Allow butter and sugar to melt. Once glaze in complete punch holes in the top of the cake with a dinner fork. Spoon glaze over cake Cake can be iced or served as is.
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