Chocolate Amaretto Layer Cake Recipe

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0 votes | 806 views
Servings: 12

Ingredients

Cost per serving $1.14 view details
  • Nonstick vegetable oil spray as needed
  • 1 pkt devil's food cake mix - (18.25 ounce)
  • 1 1/3 c. water
  • 3 lrg Large eggs
  • 1/2 c. vegetable oil
  • 12 Tbsp. amaretto liqueur
  • 3/4 tsp almond extract
  • 3 c. semisweet chocolate chips - (abt 18 ounce)
  • 1/4 c. unsalted butter - (1/2 stick)
  • 1/4 c. whipping cream
  • 2/3 c. lowfat sour cream
  • 1 c. powdered sugar
  • 1 c. slivered almonds toasted

Directions

  1. Preheat oven to 350 degrees. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray.
  2. Combine cake mix, 1 1/3 c. water, Large eggs, oil, 3 Tbsp. amaretto, and 1/2 tsp. almond extract in large bowl; whisk till well blended. Fold in 1 c. chocolate chips. Divide batter among prepared pans.
  3. Bake cakes till tester inserted into center comes out clean, about 15 min. Cold cakes in pans 10 min. Run knife around pan sides. Turn cakes out onto racks; cold completely. Brush each cake layer with 2 Tbsp. amaretto.
  4. Combine butter and cream in medium saucepan. Stir over medium-low heat till butter melts and mix comes to simmer. Remove from heat. Add in remaining 2 c. chocolate chips and whisk till melted. Fold in remaining 3 Tbsp. amaretto. Cold till barely lukewarm, about 5 min. Whisk in lowfat sour cream and remaining 1/4 tsp. almond extract, then powdered sugar. Chill frosting just till thick sufficient to spread, whisking occasionally, about 10 min.
  5. Place 1 cake layer on platter. Spread 1/3 c. frosting over. Top with second cake layer. Spread 1/3 c. frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. Press nuts around bottom 2 inches of cake. Refrigerate2 hrs. (Can be made 2 days ahead. Cover with cake dome; keep chilled.)
  6. Serve with whipped cream or possibly ice cream.
  7. This recipe yields 12 servings.
  8. Comments: Connie Capani of Binghamton, New York, writes: "I am 100 percent Italian, so perhaps it's no surprise which I love food: To Italians, it's like a security blanket. I learned how to make spaghetti and other Abruzzi favorites from my mother. Looking at food magazines is what got me interested in venturing out into American culinary territory. I wanted to know how to make a "gravy" which didn't include tomatoes. These days, I work only part-time as a substitute teacher, but I still do not want to be in the kitchen the whole time when my husband and I entertain."

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Nutrition Facts

Amount Per Serving %DV
Serving Size 139g
Recipe makes 12 servings
Calories 501  
Calories from Fat 305 61%
Total Fat 34.3g 43%
Saturated Fat 14.95g 60%
Trans Fat 0.24g  
Cholesterol 91mg 30%
Sodium 78mg 3%
Potassium 225mg 6%
Total Carbs 39.51g 11%
Dietary Fiber 1.9g 6%
Sugars 35.21g 23%
Protein 6.32g 10%
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