Chocolate Amaretto Cake

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• vegetable oil cooking spray
• 1 (18 1/4 ounce) package devil's food cake mix
• 1 1/3 cups water
• 3 large eggs
• 1/2 cup vegetable oil
• 12 tablespoons amaretto liqueur (divided)
• 3/4 teaspoon almond extract
• 3 cups semi-sweet chocolate chips (about 18 ounces)
• 2 tablespoons all-purpose flour
• 1/4 cup unsalted butter
• 1/4 cup whipping cream
• 1/3 cup sour cream
• 1 1/2 cups powdered sugar
• 1 1/2 cups slivered almonds, toasted

Recipe

• 1 preheat oven to 350°f spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. then line the bottoms with parchment paper.
• 2 combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended.
• 3 toss 1 cup of chocolate chips in with 1 tablespoon flour, then gently fold into batter.
• 4 divide batter among prepared pans. (the layers will be thin).
• 5 bake cakes until tester inserted into center comes out clean, about 15 minutes. cool cakes in pans 10 minutes.
• 6 run knife around pan sides. turn cakes out onto racks; cool completely. brush each cake layer with 2 tablespoons amaretto.
• 7 combine butter and cream in medium saucepan. stir over medium-low heat until butter melts and mixture comes to simmer.
• 8 remove from heat. add remaining 2 cups chocolate chips and whisk until melted.
• 9 mix in remaining 3 tablespoons amaretto. cool until barely lukewarm, about 5 minutes.
• 10 whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
• 11 refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
• 12 place 1 cake layer on platter. spread 1/3 cup frosting over. top with second cake layer. spread 1/3 cup frosting over. top with third cake layer. spread remaining frosting over top and sides of cake. (concentrate most of the frosting on the top of the cake)
• 13 press nuts around the sides of the cake. chill at leat 2 hours.
• 14 (can be made 2 days ahead. cover with cake dome; keep chilled.).