Chocolate Amaretto Bundt Cake Recipe

Preheat oven to 350 degrees F. Spray Bundt pan with vegetable oil. Sprinkle with about 1 teaspoon powdered cocoa and shake it around to "flour" the pan. Tap pan over the sink to get rid of any excess.

Whisk together flour, baking soda, and salt in a medium bowl.

Melt 1/2 cup (1 stick) of the butter in the microwave. It should be liquid, but not hot. In a large bowl, whisk together melted butter, vegetable oil, cocoa until smooth. Whisk in 1-1/2 cups of the sugar, buttermilk , 1/4 cup of the amaretto , eggs, and vanilla . Whisk 2 to 3 minutes to allow some of the sugar to melt in.

Stir flour mixture into cocoa mixture by hand, half at a time, until combined. Pour into prepared Bundt pan and bake 45 to 50 minutes or until toothpick inserted in the center comes out clean. Let cool to room temperature (in the pan) on a rack.

When cake has cooled (the bottom crust may seem overly-crisp, but it will be fine), place remaining 1/2 cup (1 stick) butter, remaining 1/2 cup sugar, and water in a medium saucepan over high heat. Bring to a rolling boil, reduce to medium heat, and slowly stir for 5 minutes (being careful it does not boil over). Remove from heat and stir in remaining 1/2 cup amaretto in a slow steady stream. Let cool for 5 minutes.

Poke holes in the bottom of the cooled cake with a skewer. Spoon 2/3 of the sugar glaze over the holes. Let sit for 5 minutes, then unmold the cake onto a cake plate. Drizzle remaining sugar glaze over the top and gently press on the almonds. Cover with a dome and let cake set up at least 1 hour before cutting to serve.

Yield: 8 to 10 servings Chocolate Amaretto Bundt Cake Recipe Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.