This is one of my mom's recipes, tweaked by me for MORE chocolate!
Cake
1 package chocolate cake mix
4 eggs
1 small package instant chocolate pudding mix
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup amaretto liqueur
1/4 teaspoon almond extract
Topping
1/2 cup butter
2 Tbsp water
1/2 cup white sugar
1/2 cup amaretto liqueur
Preheat oven to 350 degrees. Lightly oil a bundt pan. In a large bowl, combine cake ingredients. Blend well for approximately 3 minutes. Pour batter into prepared bundt pan. Bake at 350 degrees for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours
To make the glaze:
Combine butter, sugar, 1/4 cup water, boil for 5 minutes then add 1/2 cup amaretto in a saucepan and turn it off.
Additional topping: You can toast about a half a cup of slivered almonds and put them in the bottom of the pan before baking and then sprinkle the cake with powdered sugar.
You can also change up this recipe for a different flavor by using lemon cake and pudding and omitting the amaretto.
