Aunt Betty's Amaretto Cake

So, this one isn't really Aunt Betty's.  This one came from a friend of hers, and it made several "forwards" before I got the email.  Yet, I'm still proud to call it an ancient family recipe.

Ingredients Cake 1 cups chopped toasted almonds, divided One 18 oz. yellow cake mix (without pudding) One 3 oz. package vanilla instant pudding mix cup water cup vegetable oil Four eggs cup amaretto One teaspoon almond extract Glaze cup sugar cup water Two tablespoons butter > cup amaretto teaspoon almond extract

Preparation:
Pre-heat oven as per the instructions on the cake mix box.

Instructions:

Cake
Toast the almonds lightly.
Sprinkle 1 cup of toasted almonds in bottom of well-greased and floured 9"x13" baking pan.
In large mixing bowl combine cake mix and pudding mix.  Beat in water, oil, and eggs.
Add amaretto, almond flavoring, and remaining cup almonds.
Beat about 4 minutes.  Pour batter into the baking pan.

Bake in pre-heated oven, following the baking instructions on the cake mix box for a 9"x13" pan, until cake tester is inserted and comes out clean.  Cool cake in pan about 15 minutes and remove.

Glaze
Combine sugar, water and butter in small sauce pan and bring to a boil.
Reduce heat and cook for 4 to 5 minutes for sugar to dissolve.
Remove from heat and cool 15 to 20 minutes and add amaretto and almond.
Stick holes in top of cake with skewer or cake tester.  Spoon glaze over cake allowing it to run into holes.

As per Aunt Betty, "Margarethe had this cake the other night and it was absolutely delicious... can’t wait to make it.  YUM!!!!"