Amaretto Cream Cake
1 (18.25 ounce) package yellow cake mix
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° F. 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° F. 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.