Family Weekend: Part 3 (Dessert)

This weekend we celebrated Dad's, Tawnee's and Aaron's birthday. I found this cake recipe in a magazine and decided to give it a try. It was the first time I made a cake like this. It turned out very yummy!

Amaretto Cake with Cinnamon Swirl
1 c sliced almonds
1 Tbsp ground cinnamon
3 Tbsp almond paste
1 box white cake mix
1 (4-serving size pkg.) white chocolate instant pudding and pie filling mix
8 0z carton light sour cream
4 eggs, lightly beaten
1/2 c cooking oil
1/2 c amaretto (or 1/2 c water + 1 tsp almond extract)

1. Preheat oven to 350.
2. Generously grease 10-inch fluted tube pan.
3. In food processor combine almonds and cinnamon. Process until nuts are finely chopped.
4. Coat bottom and sides of pan with half the nut mixture.
5. Add almond paste to remaining mixture in processor. Process until combined.
6. In large mixing bowl, combine cake and pudding mixes, sour cream, eggs, 1/2 c water, oil, and amaretto. Beat with mixer on low speed to combine. Beat on medium speed 2 minutes.
7. Spoon 1/2 the batter into pan.
8. Evenly sprinkle cinnamon-almond paste mixture over batter. Spoon remaining batter on cinnamon mixture.
9. Bake about 55 minutes.
10. Cool in pan 10 minutes. Remove to rack over wax paper.
11. Poke holes in cake with wooden skewer. Spoon glaze over cake.

GLAZE:
In small sauce pan combine 1/2 c water, 1/4 c sugar, and 2 Tbsp butter. Stir over medium heat until sugar is dissolved. Reduce heat and simmer, uncovered, 5 minutes.

Serves 12-16. Tastes great with french vanilla ice cream!