Chocolate Amaretto Cake...

1 pkg. yellow cake mix
4 eggs
1 3.3oz. pkg. instant white chocolate pudding mix
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup amaretto liqueur
1/4 tsp. almond extract
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup amaretto liqueur
1 16oz. pkg. vanilla frosting
1/4 cup blanched slivered almonds

Preheat oven to 350 degrees. Lightly oil a Bundt pan.

In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup cold water, oil, 1/2 cup amaretto and 1/4 tsp. almond extract. Blend well for approximately 3 minutes. Pour batter into prepared 10-inch Bundt pan. Bake at 350 degrees for 45 minutes to an hour, or until a toothpick inserted into center of cake comes out clean.

While cake is baking, prepare glaze: combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.

Remove cake from oven, and use a skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly drizzle glaze over cake, including the edges and center of Bundt pan. Allow the cake to cool in the pan for at least two hours.

To make the topping, lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the vanilla frosting in the microwave for 10 seconds, to soften. Place the cake on a serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.