Amaretto Torte

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 (18 1/4 ounce) box yellow cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 1/4 cup cornstarch
• 1/2 cup sugar
• 2 cups whole milk (do not substitute)
• 2 eggs, well beaten
• 1 teaspoon vanilla flavoring
• 1 teaspoon rum flavoring
• 3/4 cup amaretto di saronno liqueur
• 1 (12 ounce) jar apricot preserves
• 1/4 cup amaretto di saronno liqueur
• 2 cups heavy whipping cream
• 1/3 cup mixed candied fruit, chopped (optional)

Recipe

• 1 preheat oven to 350*.
• 2 grease and flour 2, 9 inch round cake pans.
• 3 beat cake mix, water, eggs, and oil in a large bowl on low speed for 30 seconds, and then on medium speed for 2 minutes.
• 4 pour into prepared pans.
• 5 bake for 28-33 minutes, or until a toothpick inserted in center comes out clean.
• 6 cool on racks.
• 7 split each cake layer horizontally into two thin layers. cover loosely, set aside.
• 8 in a sauce pan, mix cornstarch and sugar. gradually stir in milk and beaten eggs. stir over low heat until mixture bubbles and thickens.
• 9 cool mixture then stir in vanilla and rum flavorings.
• 10 cover and chill.
• 11 place one cake layer on a cake plate or serving platter.
• 12 sprinkle with 1/3 of the amaretto and spread with 1/3 of the apricot preserves, followed by 1/3 of the thickened egg mixture.
• 13 continue layering, ending with plain fourth cake layer.
• 14 in a bowl whip cream and 1/4 cup of amaretto until stiff.
• 15 spread mixture over the top and sides of the cake.
• 16 sprinkle outer edge of top with candied fruit, if desired.
• 17 chill until ready to serve.