A super-indulgent cake for birthdays or any special occasion. An amaretto-infused sponge cake is layered with an amaretto cream, drizzled with chocolate and scattered with almonds.
The cake is lush! the sponge is super moist and taste great, I've used more cake mix because it was too runny. I've also saved some cream mixture and covered the sides of the cake as for me it looks much better. The flavour is very nice and it's a cake to impress because it's tall and looks fab! - 05 May 2014
I'll echo what others have said in saying that this cake is amazing. And despite being pretty easy to make, it looks like it was prepared at a bakery. Just a few tips: 1. I definitely think the cake needs longer to cook than the 15 minutes they suggest. I would say closer to 30. Use the toothpick test, and wait until it's a light golden brown on the outside. 2. The part that's easiest to mess up is the filling. Make sure the whipped cream is as "firm" as possible before adding it to the pudding mixture. (It's best to keep the beaters and bowl in the freezer until ready to use). And make sure that the cake is totally cooled before you add the filling or you'll probably be dealing with a mess. 3. I'd go with more chocolate than the 1.5 oz bar they suggest. It wasn't nearly enough to drizzle over the cake. 4. It may feel like a lot of amaretto when you're making it, but the taste is definitely not overpowering when it's done. I'd recommend using the full amount. Enjoy - it's fabulous! - 07 Aug 2005 (Review from Allrecipes US | Canada)
What a delightful cake...I used the basic measurements and turned it into a Death by Chocolate Cake...my co-workers are great chocolate fans...I used a chocolate cake...Kulaha...hazlenut creamer and chocolate pudding...I left the candy bars the same in the filling but went whith just hazlenuts on top...what a hit...I know I could of used cool whip but I wanted to give the real whipped cream a try...wonderfully rich and ohhh sooo goooddd....I will recommend this to all my friends...and this site is just great... - 18 Aug 2005 (Review from Allrecipes US | Canada)