--LISA CRAWLEY  TSPN00B--
1 1/2 c  Toasted Almonds;chopped,
1 pk Yellow cake mix without
1/2 c  Veg. oil
1/2 c  Water
1/2 c  Amaretto
1 ts Almond extract
1/2 c  Sugar
1/4 c  Water
2 tb Butter
1/4 c  Amaretto
1/2 ts Almond extract
-divided
-pudding
1 sm Pkg. instant vanilla pudding
4    Eggs

Sprinkle 1 c. almonds into bottom of a well-greased and floured 10″ tube
pan; set aside. Combine cake mix, pudding mix, eggs, oil, water, amaretto,
and almond extract in a mixing bowl; beat on low speed of an electric mixer
til dry ingred. are moistened. Increase speed to md, and beat 4 min. Stir
in remaining 1/2 c. almonds. Pour batter into prepared tube pan. Bake at
325 for 1 hr. or til a wooden pick inserted in center comes out clean. Cool
cake in pan 10-15 min.; remove from pan, and cool completely. Combine
sugar, 1/4 c. water, and butter in a sm. saucepan; bring to a boil. Reduce
heat to med., and gently boil 4-5 min., stirring occasionally, until sugar
dissolves. Remove from heat, and cool 15 min. Stir in 1/4 c. amaretto and
1/2 ts almond extract. Punch holes in top of cake with a wooden pick;
slowly spoon glaze on top of cake, allowing glaze to absorb in cake. Yield:
one 10-inch cake.