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Butterscotch Almond Cake

Contributed By: Brenda, LA | See all of Brenda's recipes
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Active Time:  15 Minutes
Total Time:  1 Hour 20 Minutes
  10 slices
This cake starts with a mix which makes it easy to make and it is delicious. The almonds and liqueur pair well with the butterscotch. Yummy.
1/4 cup butter flavored shortening
1- 18 1/4 ounce box classic yellow cake mix
1-  3.4 ounce box instant butterscotch pudding
1- cup water
1/3 cup almond liqueur (Amoretto)
4 large eggs
3/4 cup chopped almonds, toasted, divided
3/4 cup butterscotch flavored chips, divided
Topping ingredients:
2 tablespoons almond liqueur
1/4 cup butterscotch chips
1 cup powdered sugar
1/4 cup remaining almonds
Heat oven to 350 degrees F. Grease and flour a 12 cup bundt pan. Set aside.

In a large mixing bowl cream shortening on medium speed with an electric mixer until fluffy. Add next four ingredients. Beat on low speed 30 seconds. Increase speed to medium, beat 2 minutes. Add eggs one at a time, beat well after each addition.

Stir in 1/2 cup almonds and 1/2 cup butterscotch chips. Pour into prepared pan. Bake 45-50 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 15 minutes.Invert pan onto serving dish. Cool completely.

Make topping by heating the liqueur and remaining chips in a small microwavable bowl until chips are melted, stirring every 20 seconds. Add sugar & stir. Add 1 tablespoon milk and stir until drizzling consistency, adding a teaspoon of milk at a time, if necessary. Drizzle over cooled cake, allowing topping to drip down sides. Sprinkle with remaining almonds.

Date Added: 02/03/2010
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