Recipe: Amaretto Cake, Strawberry Amaretto Cake, Orange Dreamsicle Cake

Joyce, Here are some recipes for you. The strawberry amaretto cake sounded very good, so I am including it.

Amaretto Cake

1 (18.25 ounce) package yellow cake mix
4 eggs
1 (5.1 ounce) package instant vanilla pudding mix
2 tablespoons amaretto liqueur
1/2 cup water
1/2 cup vegetable oil
1/4 teaspoon almond extract
1/2 cup amaretto liqueur
1 cup sifted confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.

Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.

To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

Strawberry Amaretto Cake

2 3/4 cups cake flour
2 1/2 teaspoons baking powder
2 cups sugar
1 (4-serving) package vanilla-flavored instant pudding mix
1 cup butter, softened
4 eggs
2/3 cup milk
1/3 cup Amaretto liqueur
1 teaspoon vanilla extract
1/2 cup pureed strawberries
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar, sifted
1/2 teaspoon almond extract
1 1/2 cups strawberries, sliced
1 1/2 cups strawberries, quartered
Cream cheese frosting (recipe follows)

Preheat oven to 350*F (175*C). Grease and flour three 9-inch round cake pans.

Mix flour and baking powder together and set aside.

In a large bowl, beat sugar, pudding and butter until fluffy. Add eggs one at a time, beating well with each addition.

Combine milk and Amaretto and add alternately with the flour mixture to the creamed mixture. Fold in 1 teaspoon vanilla and the pureed strawberries. Divide batter equally into three 9 inch round cake pans.

Bake for 25 minutes or until wooden pick inserted into center of cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely on wire racks.

To make the filling:
Beat whipping cream, 1/4 cup powdered sugar and 1/2 teaspoon almond extract on high with electric mixer until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries. Frost sides of cake with Cream Cheese Frosting. Pipe an edge of frosting around cake top. Spread remaining whipped cream on cake top. Top with quartered strawberries.

Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
1 (1-pound) box powdered sugar, sifted
1 teaspoon vanilla
Beat cream cheese until smooth. In separate bowl, combine sugar and butter; mix well. Add to cream cheese. Stir in vanilla and beat until smooth.
Makes one 9-inch 3 layer cake.

Orange Dreamsicle Cake

For the Cake:
1 box Duncan Hines Orange Supreme Cake Mix
1 box (3 oz. size) Orange Flavored Jello
(Mix and sift above ingredients together).

1/3 cup cooking oil or soft margarine
2 eggs
1-1/2 cups water or orange juice (I use the orange juice)
(Add these ingredients to the above sifted cake mix and jello mix).

For the Icing:
1 (8 oz.) carton sour cream
2 Tbsp. orange juice
1 cup white sugar
1 (8 oz.) container Cool Whip (Frozen Whipped Topping), thawed
1 (9 oz.) bag flaked coconutPreheat oven to 350 degrees F (175 C). Grease and flour two 9-inch (23 cm) round cake pans.

Sift cake mix and jello mix together. Add to this mixture the cooking oil, the eggs, the water (or orange juice, if using). Beat well with electric mixer.

Evenly pour batter into prepared cake pans. Bake at 350 degrees F (175 C) for 20 to 30 minutes, or until cakes come loose from sides of pans. Cool cakes on rack for at least 20-30 minutes.

For the Icing:
In a large bowl using an electric mixer, mix all icing ingredients together, beat until fluffy.

To Assemble Cake:
Invert one cooled cake layer onto serving plate. Spread with icing. Place second cake layer on top of first layer and frost top and sides of cake. Store cake in refrigerator.

Makes 10-12 servings.