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Chocolate Amaretto Bundt Cake
2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter, softened
1 cup sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces semisweet chocolate, melted
1 cup milk
3 teaspoons almond extract
1 teaspoon vanilla extract
4 tablespoons amaretto-flavored liqueur
Heat oven to 350 degrees F. Grease and lightly flour a 10-inch Bundt pan.
Sift together flour and baking soda; set aside.
Using an electric mixer on medium speed, mix butter, sugar and brown sugar until fluffy.
Add eggs, one at a time, mixing well after each.
Add chocolate and mix well.
Add flour/baking soda mixture in thirds, alternating with the milk and extracts. Beat after each addition until smooth.
Mix in the liqueur. Pour batter into prepared pan.
Bake for 45 to 50 minutes or until a cake tester inserted into the center of the cake comes out clean.
Cool in pan for 20 minutes.
Remove from pan and cool completely on a wire rack.
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