1) Preheat oven to 350˚ F. Lightly oil a 10-inch non-stick Bundt pan.

2) In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup of the amaretto, and 1/4 teaspoon almond extract. Beat with an electric mixer for approximately 3 minutes.

3) Pour batter into prepared pan. Bake for 45–60 minutes, until a toothpick inserted into the center of the cake comes out clean. Leave oven on.

4) While cake is baking, make the glaze. Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil and boil for 10 minutes, stirring constantly.

5) Remove cake from oven, and use a long skewer to pierce holes all over the top of the cake. Slowly spoon the glaze all over the cake. Allow cake to cool in the pan for at least 2 hours.

6) Lightly toast slivered almonds in the oven for 10 minutes. Shake pan frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.

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