Wednesday, July 6, 2011

Amaretto Pound Cake Torte

1 package fluffy white frosting mix
1-1/2 cups whipping cream
1 package golden pound cake mix
2 eggs
1/3 cup water
1/3 cup plus 2 tablespoons Amaretto liqueur*
Sliced almonds

Combine dry frosting mix and whipping cream in small bowl. Cover and refrigerate at least 2 hours. Heat oven to 325 degrees. Grease and flour two round 8-1/2 x 1-1/2-inch cake pans.

Beat cake mix, eggs, water and 1/3 cup liqueur in large bowl at slow speed until well blended. Beat on medium speed for 3 minutes, scraping bowl frequently. Pour batter into pans.

Bake until wooden pick inserted in center comes out clean, about 30 to 35 minutes. Cool 10 minutes. Remove from pans. Cool completely.

Split cake to make 4 layers. Beat frosting mix until stiff. Stir in 2 tablespoons liqueur. Fill each layer with about 1/2 cup frosting mix. Frost side and top of cake with remaining frosting. Sprinkle with almonds. Refrigerate at least 24 hours before serving.

*Rum may be substituted for liqueur.