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To cook is to create. And to create well...
is an act of integrity, and faith."


Quick Chocolate Amaretto Cake
with Variations



Stonewall Kitchen, LLC 
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Cooks Tools and Gourmet Gadgets for the Well-Stocked Kitchen

"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
- Pierette, great-aunt of Anthelme Brillat-Savarin

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Quick Chocolate Amaretto Cake
with Variations

Baking is one of my favorite activities. I dearly love it and have been
known to delight in long complicated recipes that call for hours in the
kitchen. When I'm in the mood. When I have the time. Right?
There are days for all of us, I suspect, when a delicious cake requiring
a maximum 15 minutes in the kitchen is just the ticket. The variations
are practically endless, but here are a few to get you started…


1 package Double Fudge Cake Mix
4 eggs
1 small package instant chocolate pudding
1/2 cup light vegetable oil
1 cup Amaretto

Mix ingredients together and beat 4 minutes at high speed. Pour into a
well-greased Bundt pan. Bake approximately 45 minutes at 350 degrees
F. or until cake tests done. Allow to cool in pan 10 minutes, then
remove from pan to wire rack and continue cooling.



Same as above, substituting 2/3 cup Kahlúa and 1/3 cup
brewed coffee
for the Amaretto.

Black Russian:

Same as above, substituting 3/4 cup brewed coffee and 1/4 cup each
coffee liqueur and crème de cacao for the Amaretto. Make glaze of 2 tablespoons each brewed coffee, coffee liqueur and crème de cacao
and 1 cup powdered sugar. When removing cake from oven, pierce
top surface with a fork and spoon glaze over the cake. (Where's the
vodka? Add it if you like….I do if I'm in the mood.)


1 package yellow cake mix, 4 eggs, vanilla pudding mix, 1/2 cup light vegetable oil, 1 cup Amaretto, 1 teaspoon almond extract and 1 tea-
spoon butter flavoring, using same procedure as above.

The Rams Won:

1 package white cake mix, 4 eggs, chocolate pudding mix, 1/2 cup light vegetable oil, 2/3 cup vodka, 1/3 cup coffee liqueur and 1/4 cup water,
using same procedures as above. Glaze with 1/4 cup coffee liqueur
mixed with 1/4 cup confectioner's sugar - or glaze of your choice.

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