-Sandy van Bibber xwcg89a
1 pk Yellow butter cake mix
Without pudding added
1 pk Instant vanilla pudding
4 x  Eggs
1/2 c  Water
1 ts Almond extract
1/2 c  Vegetable oil
1/2 c  Amaretto liqueur
1/2 c  Chopped almonds, walnuts

GLAZE
1/2 c Butter
1/4 c Water
1/4 c Amaretto liqueur
1 c Sugar

For the cake, in a large mixer bowl, mix together cake mix pudding mix,
eggs, water, extract, oil and amaretto on low speed. Beat on high speed for
2 minutes. Generously grease the bottom and sides of a bundt or tube pan
and springle bottom with nuts. Pour in cake batter and bake at 325F for
50-60 minutes or until a tester inserted in center comes out clean.
For the glaze, in a saucepan, combine all ingredients and heat on medium
heat to melt butter and sugar. Stir frequently. Bring to a boil and boil
for 2-3 minutes.
Let baked bake cool in pan for 10 minutes on a rack. Remove from pan and
place on rack that has been placed over a deep dish. Gradually spoon hot
glaze over warm cake, a few tablespoons at a time, so cake will absorb all
of the glaze.