Chocolate-amaretto Layer Cake

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• vegetable oil cooking spray
• 1 (18 1/4 ounce) package devil's food cake mix
• 1 1/3 cups water
• 3 large eggs
• 1/2 cup vegetable oil
• 12 tablespoons amaretto liqueur
• 3/4 teaspoon almond extract
• 3 cups semi-sweet chocolate chips (about 18 ounces)
• 1/4 cup unsalted butter
• 1/4 cup whipping cream
• 2/3 cup sour cream
• 1 cup powdered sugar
• 1 cup slivered almonds, toasted

Recipe

• 1 preheat oven to 350°f
• 2 spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray.
• 3 combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended.
• 4 mix in 1 cup chocolate chips.
• 5 divide batter among prepared pans.
• 6 bake cakes until tester inserted into center comes out clean, about 15 minutes.
• 7 cool cakes in pans 10 minutes.
• 8 run knife around pan sides.
• 9 turn cakes out onto racks; cool completely. brush each cake layer with 2 tablespoons amaretto.
• 10 combine butter and cream in medium saucepan.
• 11 stir over medium-low heat until butter melts and mixture comes to simmer.
• 12 remove from heat.
• 13 add remaining 2 cups chocolate chips and whisk until melted.
• 14 mix in remaining 3 tablespoons amaretto.
• 15 cool until barely lukewarm, about 5 minutes.
• 16 whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
• 17 refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
• 18 place 1 cake layer on platter; spread 1/3 cup frosting over; top with second cake layer; spread 1/3 cup frosting over; top with third cake layer; spread remaining frosting over top and sides of cake.
• 19 press nuts around bottom 2 inches of cake.
• 20 chill 2 hours.
• 21 (can be made 2 days ahead. cover with cake dome; keep chilled.)
• 22 **cook time does not include cooling time or chill time.