--- --------LISA CRAWLEY TSPN00B------------------- 1 1/2 c Toasted Almonds -- chopped, 1 pk Yellow cake mix without 1/2 c Veg. oil 1/2 c Water 1/2 c Amaretto 1 t Almond extract 1/2 c Sugar 1/4 c Water 2 tb Butter 1/4 c Amaretto 1/2 ts Almond extract -divided -pudding 1 sm Pkg. instant vanilla pudding 4 Eggs Sprinkle 1 c. almonds into bottom of a well-greased and floured 10" tube pan; set aside. Combine cake mix, pudding mix, eggs, oil, water, amaretto, and almond extract in a mixing bowl; beat on low speed of an electric mixer til dry ingred. are moistened. Increase speed to md, and beat 4 min. Stir in remaining 1/2 c. almonds. Pour batter into prepared tube pan. Bake at 325 for 1 hr. or til a wooden pick inserted in center comes out clean. Cool cake in pan 10-15 min.; remove from pan, and cool completely. Combine sugar, 1/4 c
. water, and butter in a sm. saucepan; bring to a boil. Reduce heat to med., and gently boil 4-5 min., stirring occasionally, until sugar dissolves. Remove from heat, and cool 15 min. Stir in 1/4 c. amaretto and 1/2 ts almond extract. Punch holes in top of cake with a wooden pick; slowly spoon glaze on top of cake, allowing glaze to absorb
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