CHOCOLATE CHIP AMARETTO POUND CAKE

3 eggs
1 pkg. devil's food cake mix
1/3 cup oil
1 cup water
2 Tbsp. almond extract
6 oz. semi-sweet chocolate pieces (chips)

Preheat oven to 350 degrees. Prepare Bundt pan. Mix eggs, cake mix, oil, water and almond extract with electric beater. Stir in chocolate chips. Pour into prepared pan. Bake approximately 1 hour or until done. Cool, then dust with powdered sugar.

RUM-COCONUT POUND CAKE

1 cup margarine, softened
3 cups sugar
3 cups flour
1/2 cup shortening
5 eggs
1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. rum flavoring
1/2 cup sugar
1/3 cup water
1/2 tsp. almond flavoring

Cream margarine and shortening; gradually add 3 cups sugar, beating until light and fluffy with an electric mixer. Add eggs one at a time, beating after each addition. Stir in rum and coconut flavoring. Pour batter into greased and floured pan. If a tube pan is used it should be baked 1 hour and 45 minutes at 350 degrees. If a flat pan is used, it will take only 1 hour at 350 degrees. Combine 1/2 cup sugar and water in small saucepan. Bring to a boil, remove from heat; stir in almond flavoring. Pour mixture slowly over hot cake.

RUM OR AMARETTO CAKE

Cake:
1 cup chopped walnuts
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup rum or Amaretto

Preheat oven to 325 degrees. Grease and flour pan. Sprinkle nuts over bottom pan. Mix all cake ingredients together. Pour batter over nuts in pan. Bake one hour. Set on rack to cool. Invert on serving plate. Prick top of cake and drizzle and brush Glaze evenly over top and sides.

Glaze:
1/4 cup butter or margarine
1/4 cup water
1 cup granulated sugar
1/2 cup Amaretto or rum

Melt butter in saucepan. Stir in water and sugar. Bring to boil and boil 5 minutes, stirring constantly. Stir in Amaretto or rum. Drizzle on cake.

AMARETTO CAKE

Cake:
1 box yellow cake mix
1/4 cup Amaretto

Filling:
1 (12 oz.) jar apricot preserves
2 to 3 Tbsp. Amaretto

Frosting:
1 (4 oz.) pkg. instant vanilla pudding
1/4 cup confectioners sugar
1 cup cold milk
8 oz. Cool Whip, thawed
1/4 tsp. almond extract

Cake: Follow cake box directions, using 1/4 cup Amaretto (less 1/4 cup of liquid that is called for). Bake as directed, using 2 (8 or 9-inch) round pans. Cool completely.

Filling: Mix apricot preserves and Amaretto. Spread Filling between layers.

Frosting: Combine pudding mix, sugar and milk in small bowl. Beat slowly at lowest speed of mixer until well blended, about 1 minute. Fold in whipped topping and 1/4 teaspoon almond extract. Spread on cake. Store in refrigerator.