Strawberry –Amaretto Cake

This cake is one of my favorites. I have found though that the frosting does much better if you chill it after you make it. It sticks to the cake better.

Strawberry –Amaretto Cake

Prep: 35 min. Total: 2 hours 25 minutes

1 cup slivered almonds
1 Package Betty Crocker Super Moist white cake mix
¾ cup water
½ cup amaretto liqueur
1/3 cup vegetable oil
3 Egg whites
Amaretto Cream (see below)
1 cup thinly sliced fresh strawberries
6 large fresh strawberries cut in half


1. Heat oven to 350 degrees. Grease bottoms and sides of 2 round pans, 8X 11/2 or 9X1 ½ inches with shortening; lightly flour. Place almonds in the food processor or blender. Cover and process until almonds are finely ground.

2. Beat cake mix, almonds, water, liqueur, oil, and egg whites in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.

3. Bake 8 inch rounds 30-37 minutes, 9 inch rounds 25-30 minutes or until the toothpick inserted in the middle comes out clean. Cool 10 minutes. Run sharp knife around the side of the pans to loosen the cakes; remove pans to wire rack. Cool completely, about 1 hour.

4. Place 1 layer on cake plate. Spread with ½ cup Amaretto Cream; arrange sliced strawberries evenly on top. Tope with second layer. Frost side and top of cake with remaining Amaretto Cream. Garnish with strawberry halves just before serving. Store loosely covered in the refrigerator. 12-16 servings

AMARETTO CREAM
1½ cups whipping cream (heavy)
¼ cup granulated or powdered sugar
¼ cup amaretto liqueur

Beat all ingredients in chilled large bowl with electric mixer on high speed until soft peaks form.

* If you are out of Amaretto (ha ha, right?) You can use 1tbs of almond extract plus enough water to equal ½ cup to use in the cake batter. For the Amaretto Cream substitute 1 tsp almond extract plus ¼ cup heavy whipping cream for the substitution.