AMARETTOCAKE WITH CINNAMON SWIRL
cup sliced almonds
Tbsp. ground cinnamon
Tbsp. almond paste
4-serving-size pkg. white
chocolate instant pudding
and piefilling mix
8-oz.carton light sour cream
eggs, lightly beaten
/ 2 cup water plus 1 tsp.
i. Preheat oven to 350°F.
Generously grease 10-inch
(12-cup) fluted tube pan.
In food processor combine
almonds and cinnamon. Cover;
process until nuts are finely
chopped. Coat bottom and sides of pan with half
the mixture. Add almond paste to remaining
mixture in processor. Process until combined.
. In large mixingbowl combine cake and
pudding mixes, sour cream, eggs,
oil, and amaretto. Beat with mixer on low
speed to combine. Beat on medium speed
2 minutes, scraping bowl as needed. Spoon half
the batter into pan. Evenly sprinkle cinnamon-
almond paste mixture over batter. Spoon
remaining batter on cinnamon mixture.
Bake about 55 minutes or until wooden pick
inserted near center comes out clean. Cool in
pan 10 minutes. Remove from pan. Place on
rack over waxed paper. Using wooden skewer,
poke several holes in cake. Prepare Glaze;
spoon over cake.
In small saucepan combine V
cup sugar, and 2 tablespoons butter. Stir
over medium heat until sugar is dissolved.
Reduce heat; simmer, uncovered, 5 minutes.
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