Dark Chocolate-Amaretto Cake

You don't need liqueur for this cake. Its subtle amaretto flavor comes from almond extract and coffee creamer.

Yield: one 10" cake
Recipe from Oxmoor House

More From Oxmoor House


  • 1 (18.25-ounce) package devil's food cake mix with pudding
  • 1 (5.9-ounce) package chocolate fudge instant pudding mix
  • 1 1/4 cups water
  • 1/2 cup vegetable oil
  • 1 tablespoon almond extract
  • 4 large eggs
  • 3 cups semisweet chocolate morsels, divided
  • 1/2 cup amaretto-flavored liquid non-dairy creamer
  • 3 tablespoons sliced natural almonds, toasted


  1. Combine first 6 ingredients in a large mixing bowl; beat at medium speed of an electric mixer 2 minutes. Stir in 2 cups chocolate morsels. Pour batter into a greased and floured 12-cup Bundt pan.
  2. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack.
  3. Combine remaining 1 cup chocolate morsels and amaretto-flavored creamer in a small saucepan. Cook over medium heat, stirring constantly, until chocolate morsels melt. Remove from heat; let stand 15 minutes. Drizzle chocolate glaze over cake; sprinkle with almonds.
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