CARAMEL- TOPPED AMARETTO POPPY SEED CAKE
INGREDIENTS
- Cooking Time: 25 to 30
- 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
- GLAZE
- 1/4 cup butter or margarine
- 3/4 cup sugar
- 1/4 cup water
- 1/4 cup amaretto*
- FROSTING
- 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
DIRECTIONS
- 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
- intervals.
- 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.
- 16 servings.
- 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.