This is a great tasting cake that is even better without the amaretta, just use the almond extract and water.

Ingredients:

• 1     cup sliced almonds
• 1     T  Cinnamon
• 3     T almond paste
• 1     package 2-layer -size white cake mix
• 1     4-serving-size package white chocolate instant pudding and pie filling mix
• 1     8 ounce carton light sour cream
• 4     eggs, lightly beaten
• 1/2  cup cooking oil
• 1/2  cup amaretto or 1/2 cup water plus 1 t almond extract

Directions:

1. Preheat oven to 350 degrees.
2. Generously grease 10-inch (12 cup) fluted tube pan.
3. In food processor combine almonds and cinnamon.  Cover; process until nuts are finely chopped.  Coat bottom and sides of pan with half the mixture.  Add almond paste to remaining mixture in processor.  Process until combined.
4. In large mixing bowl combine cake and pudding mixes, sour cream, eggs, 1/2 cup water, oil and amaretto.
5. Beat with mixer on low speed to combine.
6. Beat on medium speed 2 minutes, scraping bowl as needed.
7. Spoon half the batter into pan.
8. Evenly sprinkle cinnamon-almond paste mixture over batter.
9. Spoon remaining batter on cinnamon mixture.

1. Bake about 55 minutes or until wooden pick inserted near center comes out clean.
2. Cool in pan 10 minutes.
3. Remove from pan and place on rack over waxed paper.
4. Using wooden skewer, poke several holes in cake
5. Prepare Glaze and spoon over cake.

Glaze:

• 1/3 cup water
• 1/4 cup sugar
• 2     T butter

1. In small saucepan combine water, sugar and butter.
2. Stir over medium heat until sugar is dissolved.
3. Reduce heat; simmer, uncovered, 5 minutes.

Makes 12 to 16 servings.

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