Preheat oven to 170 C / Gas 3. Grease and flour three 20cm round cake tins.
To make the cake: Mix together the cake mix, single cream, amaretto liqueur, eggs and oil until blended. Divide batter evenly between the cake tins. Bake in the preheated oven for 15 minutes. Allow to cool completely before filling.
To make the cream: Combine dessert mix, amaretto liqueur and single cream. Set aside for 5 minutes until thickened. Fold the whipped cream into the amaretto mixture, then stir in the crushed Daim bars. Use to fill and ice top of the cake (do not ice sides). Drizzle cake with melted chocolate and sprinkle with almonds. Refrigerate until ready to serve.
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