I thought I’d start this project whereby I occasionally bake cakes and hand out samples to customers. Liquor-spiked cakes. Beyond the blatant attempt to get you to visit the store in eager anticipation (Pavlov, anyone?) and buy more product (I wish!), I just really like cake and any excuse is a good excuse to bake one.
The first trial was successful and we had people very happy to get a shot of sugar before heading home with a six pack. It was an amaretto-spiked, double chocolate cake with chocolate chips. Most people think of amaretto (almond-flavored liqueur) as a winter-time drink, or a spirit for mixing. I think this cake will make you think twice about the necessity of having a bottle in your cupboard, next to Jack.
So here it is, and note that it was baked at 6000 ft. so the recipe has been altered to fit the elevation.
Double Chocolate Amaretto Cake
- 1 Betty Crocker Super Moist Chocolate Fudge Cake Mix
- 3 eggs
- 2 T. cornstarch
- 1/2 c. oil
- 3/4 c. sour cream
- 1/4 c. mayonnaise
- 1/2 c. amaretto (OR water)
- 1 tsp. almond extract1 c.
- mini chocolate chips
- 1 c. powdered sugar
- 2 – 4 T. amaretto
- water and lemon juice as needed to taste
(Mix glaze ingredients together until smooth.)
Mix cake mix, cornstarch, eggs, oil, sour cream, mayonnaise, amaretto and almond extract for 30 seconds on low speed and 2 minutes on medium speed (until batter is smooth). Stir in chocolate chips.
Grease a Bundt pan (about 12 cup size) and sprinkle it with cocoa instead of flour. Pour batter in evenly and smooth top.
Place in a cold oven. Turn oven on to 350 degrees F. Bake for 50 to 60 minutes, or until cake tester comes out clean and cake pulls back slightly from sides.
Let cake rest for 5 minutes, then turn out of pan to cool. Stir together glaze and apply to warm cake. Let cool, then slice and eat.