Time 45m Yield 10 serving(s) Number Of Ingredients 12 Steps:
To make the cake:. Preheat oven to 325°F (164°C). Grease and flour three 8-inch baking pans. Mix together the cake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and oil till blended. Distribute cake batter evenly between the three cake pans. Bake in preheated oven for 15 minutes, making sure the cake layers do not over bake. Allow to cool completely before icing. To make the Amaretto whipped cream filling:. Combine pudding mix, 1/4 cup amaretto liqueur, and 1 cup amaretto flavored coffee creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the amaretto mixture, then stir in the crushed coffee toffee bars. Use to fill and frost top, (don’t frost the sides). Drizzle cake with melted chocolate bar and sprinkle with almonds. Refrigerate until ready to serve.
Time 45m Yield 10 Number Of Ingredients 12 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8- inch pans. Mix together the cake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling. To make the amaretto whipped cream filling: Combine pudding mix, 1/4 cup amaretto liqueur and 1 cup amaretto flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the amaretto mixture, then stir in the crushed chocolate covered toffee bars. Use to fill and frost top of the cake (do not frost sides). Drizzle cake with melted chocolate candy bar and sprinkle with sliced almonds. Refrigerate until ready to serve.
More about “amaretto divine recipes”
Time 45m Yield 10 Number Of Ingredients 12 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8- inch pans. Mix together the cake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling. To make the amaretto whipped cream filling: Combine pudding mix, 1/4 cup amaretto liqueur and 1 cup amaretto flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the amaretto mixture, then stir in the crushed chocolate covered toffee bars. Use to fill and frost top of the cake (do not frost sides). Drizzle cake with melted chocolate candy bar and sprinkle with sliced almonds. Refrigerate until ready to serve.
