I told you last Tuesday it was “experiment day” in my kitchen.
This is one of the recipes I was working on.
I woke up on Monday wanting to bake a cake for the family to nibble on during the week. The only thing was I wanted something different. I wanted something rich like a pound cake, but light and fluffy like the Brown Sugar cake I make. Something with the caramelly flavor that cake has, but with more. I just wasn’t sure what the more was…
So, I kept thinking about it through the night and decided on Tuesday to go for broke and just make something up as I went along. The worst that could happen was that it turned out awful and I tossed it.
So this is what I made:
1 yellow cake mix
1 cup water
1/4 cup amaretto
1 teaspoon almond extract
1/3 cup butter softened
1/2 cup All Natural Almond Accents
1/4 cup Splenda Brown Sugar Blend
- Preheat oven to 350 degrees.
Grease Bundt pan or tube pan.
Finely chop almonds.
Mix all ingredients.
Pour cake batter into pan.
Bake one hour or until toothpick inserted comes out clean.
- You can substitute 1/4 cup (4Tbs) of Amaretto flavored coffee syrup for the amaretto (that’s what I did)
- Use 1/2 cup brown sugar if you are not using the Splenda Blend
You could probably make a glaze with some amaretto and powdered sugar, if you like.