CARAMEL- TOPPED AMARETTO POPPY SEED CAKE
1 pkg. Pillsbury Plus White Cake Mix
1.4 cup poppy seed
1 cup water
1/3 cup oil
l/4 cup amaretto*
3 egg whites
1/4 cup butter or margarine
3/4 cup sugar
1/4 cup water
1/4 cup amaretto*
1 cup firmly packed brown sugar
2 tablespoons cornstarch
1jz teaspoon salt
5-oz, can evaporated milk
3 egg yolks
1 tablespoon amaretto**
Sliced or slivered almonds, if desired
Heat oven to 350°F
Grease and flour 13x9-inch pan. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at medium speed.
Pour batter into greased and floured pan.
Bake at 350°F. for 25 to 30 minutes or until toothpick inserted in center comes out clean.
While cake is baking, prepare glaze. Melt butter in medium saucepan. Stir in sugar and water.
Cook over medium heat until mixture comes to a boil. Boil 3 minutes, stirring occasionally.
Remove from heat; stir in 1/4 cup amaretto. Using long-tined fork, pierce hot cake in pan at 1-inch
Immediately spoon glaze evenly over cake. Cool completely.
In same medium saucepan, combine brown sugar, cornstarch, salt, milk and egg yolks; blend well.
Bring to a boil over medium heat, stirring frequently with wire whisk.
Boil until mixture thickens, 5 to 7 minutes, stirring constantly.
Remove from heat; stir in 1 tablespoon amaretto. Spread frosting mixture over cooled, glazed cake.
Sprinkle with almonds.
TIPS: *One teaspoon almond extract can be substituted for amaretto in cake and glaze.
Increase water in cake to 1 1.4 cups. Increase water in glaze to 1/2 cup.
**One-half teaspoon almond extract can be substituted for amaretto in frosting.
HIGH ALTITUDE-Above 3500 Feet: Add 1/2 cup flour to dry cake mix. Bake as directed above.