Amaretto Cream Cake recipe

2 servings

1 (18.25 ounce) package yellow cake mix

3 eggs

1 cup buttermilk

1/4 cup amaretto liqueur

1/4 cup vegetable oil

1 (15 ounce) can apricot halves, drained

2/3 cup amaretto liqueur

2 (8 ounce) packages cream cheese

3 tablespoons amaretto liqueur

4 cups sifted confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour 2 round 9 inch pans.

In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil.

Beat for 4 minutes on medium speed.

Pour into 2 round 9 inch pans.

Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean.

Cool completely.

When cool, slice each layer in half horizontally, making 4 layers.

Make apricot filling by combining drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender.

Process until smooth.

Place bottom layer of cake on serving dish.

Spread 1/3 of apricot filling on cake layer, then repeat with other layers.

Frost with Amaretto Cheese Frosting.

To make Amaretto Cheese Frosting: In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft.

Add confectioners sugar and beat until smooth.

Frost top and sides of cake.