Amaretto Custard Cake
.
Yield
12 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 3 | ounces |
instant pudding mix
|
*
|
| 2 | large |
eggs
|
|
| 1 ¼ | cups |
milk
|
|
| ¼ | cup |
amaretto liqueur
|
*
|
| ¼ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 86.7 | ml/g |
instant pudding mix
|
*
|
| 2 | large |
eggs
|
|
| 296 | ml |
milk
|
|
| 59 | ml |
amaretto liqueur
|
*
|
| 1.3 | ml |
nutmeg
|
|
Directions
Heat oven to 350℉ (180℃).
Grease and flour 12 cup bundt or angel food cake pan.
Beat all ingredients in a large bowl on low speed, scraping bowl constantly, 1 minute.
Beat on medium speed, scraping bowl occasionally, for 2 more minutes.
Pour into prepared pan and bake 40 to 45 minutes, until a wooden pick comes out clean.
Cool 15 minutes before removing from pan.
Decorate with frosting, or make a glaze of 1½ cups powdered sugar, 2 tablespoon milk or cream, liqueur to thin.
