- 12
Ingredients
- Creamy Amaretto Filling:
- 1 white cake mix
- 3/4 cup Amaretto
- 3 eggs
- 1/2 cup water
- 1/3 cup oil
- 1/4 teaspoon almond extract
- 3/4 cup butter, at room temperature
- 3 tablespoons amaretto liqueur
- 1 1/2 cups confectioners sugar
- Amaretto Buttercream Icing:
- 1 cup butter, at room temperature
- 2 pounds confectioners sugar
- 1 cup Crisco
- 6 tablespoons amaretto
Preparation
Step 1
Grease and flour two 8" round cake pans.
Pour cake mix into large mixing bowl. Add water, oil and amaretto liqueur. Mix on low until blended. Add eggs, one at a time, and almond extract. Mix on medium speed for 2 minutes. Divide evenly into prepared pans. Bake at 325 degrees for 35-40 minutes, or until wooden pick inserted in center of cake comes out clean. Remove pans to wire racks to cool for 10 minutes. Turn out cakes from pans and cool completely.
Filling:
Mix butter and confectioners sugar until light and fluffy. Add amaretto and beat until smooth.
Buttercream:
Beat butter and Crisco until well blended. Add powdered sugar and amaretto. Beat on low until blended. Beat on medium for 7 minutes.
Assemble cake: Trim cakes. Place one layer on cake plate, cut side up. Spread with filling. Top with second layer, cut side down. Ice cake with buttercream.