POPPY SEED CAKE - CARAMEL TOPPED AMARETTO

By akselden

Ingredients

• Cake:
• 1 pkg. Pillsbury Plus White Cake Mix
• 1/4 C. poppy seed
• 1 C. water
• 1/3 C. oil
• 1/4 C. amaretto or 1 tsp. almond extract*
• 3 egg whites - save yolks
• Glaze:
• 1/4 C. butter
• 3/4 C. sugar
• 1/4 C. water
• 1/4 C. amaretto or 1 tsp. almond extract*
• Frosting:
• 1 C. firmly packed brown sugar
• 2 T. cornstarch
• 1/2 tsp. salt
• 5 oz. can evaporated milk
• 3 egg yolks
• 1 T. amaretto or 1/2 tsp. almond extract**
• Sliced or slivered almonds, if desired

Details

Servings 16

Preparation

Step 1

1. Preheat oven to 350° degrees. Grease and flour 13x9 inch pan.

2. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at medium speed.

3. Pour batter into greased and floured pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.

4. While cake is baking, prepare glaze. Melt butter in medium saucepan. Stir in sugar and water. Cook over medium heat until mixture comes to a boil. Boil 3 minutes, stirring occasionally. Remove from heat; stir in 1/4 cup amaretto.

5. Using long-tined fork, pierce hot cake in pan at 1 inch intervals. Immediately spoon glaze evenly over cake. Cool completely.

6. In same medium saucepan, combine brown sugar, cornstarch, salt, milk and egg yolks; blend well. Bring to a boil over medium heat, stirring frequently with wire whisk. Boil until mixture thickens, 5-7 minutes, stirring constantly. Remove from heat; stir in 1 T. amaretto. Spread frosting mixture over cooled, glazed cake. Sprinkle with almonds.

* One tsp. almond extract can be substituted for amaretto in cake and glaze. Increase water in cake to 1 1/4 C. Increase water in glaze to 1/2 C.
**1/2 tsp. almond extract can be substituted for amaretto in frosting.