Recipe - Amaretto Custard Cake

1 pack Yellow cake mix
3 ounce Instant pudding mix
2 Eggs
1 One fourth cup Milk
One fourth cup Amaretto
One fourth teaspoon Nutmeg

Heat oven to 350 degrees. 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 4045 minutes, until a wooden pick comes
out clean.

Cool 15 minutes before removing from pan. Decorate with frosting, or make
a glaze of 1 One half cups powdered sugar, 2 Tbsp milk or cream, liqueur to
thin.

I'd say that you could use a chocolate cake mix, kahlua or bailey's instead
of amaretto, then melt a half cup of chocolate chips, 23 Tbsp butter and
maybe a bit of milk or cream, as needed to thin, and drizzle that over the
top, and it'd look like you spent hours in the kitchen. I know that this
recipe tastes good enough that you need super sensitive taste buds to know
it started with a mix. Don't ruin it with a commercial frosting, though.
There's absolutely no possible way to disguise that flavor.

Recipe By: Antoinette Hartman Serving Size: 12

* The Polka Dot Palace BBS 12018223627. Posted by FAYLEN

Posted to MCRecipe Digest V1 #706 by Lisa Clarke lisa@gaf.com on Aug 1,
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