Amaretto Divine

Amaretto Divine

DEPOT4004 0

"A luscious, special occasion dessert."

Ingredients 45 m {{adjustedServings}} servings 888 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 888 kcal
  • 44%
  • Fat:
  • 48.1 g
  • 74%
  • Carbs:
  • 93.6g
  • 30%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 588 mg
  • 24%

Based on a 2,000 calorie diet

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8- inch pans.
  2. Mix together the cake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling.
  3. To make the amaretto whipped cream filling: Combine pudding mix, 1/4 cup amaretto liqueur and 1 cup amaretto flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the amaretto mixture, then stir in the crushed chocolate covered toffee bars. Use to fill and frost top of the cake (do not frost sides). Drizzle cake with melted chocolate candy bar and sprinkle with sliced almonds. Refrigerate until ready to serve.
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Reviews 78

  1. 90 Ratings


I'll echo what others have said in saying that this cake is amazing. And despite being pretty easy to make, it looks like it was prepared at a bakery. Just a few tips: 1. I definitely think the cake needs longer to cook than the 15 minutes they suggest. I would say closer to 30. Use the toothpick test, and wait until it's a light golden brown on the outside. 2. The part that's easiest to mess up is the filling. Make sure the whipped cream is as "firm" as possible before adding it to the pudding mixture. (It's best to keep the beaters and bowl in the freezer until ready to use). And make sure that the cake is totally cooled before you add the filling or you'll probably be dealing with a mess. 3. I'd go with more chocolate than the 1.5 oz bar they suggest. It wasn't nearly enough to drizzle over the cake. 4. It may feel like a lot of amaretto when you're making it, but the taste is definitely not overpowering when it's done. I'd recommend using the full amount. Enjoy - it's fabulous!


What a delightful cake...I used the basic measurements and turned it into a Death by Chocolate co-workers are great chocolate fans...I used a chocolate cake...Kulaha...hazlenut creamer and chocolate pudding...I left the candy bars the same in the filling but went whith just hazlenuts on top...what a hit...I know I could of used cool whip but I wanted to give the real whipped cream a try...wonderfully rich and ohhh sooo goooddd....I will recommend this to all my friends...and this site is just great...


I kind of freaked out at first because at 15 minutes at 325 degrees the layers were all still very liquidy and a clean toothpick inserted into the center was not coming out clean. However, I continued baking and checking them at 5 minute intervals, they looked much better after an additional 15 minutes and everything else went smoothly. So i just reccomend upping the baking time to 30 minutes. Also I beleive that you are supposed to use the liquid creamer, thats what I used because an entire cup of powdered creamer just seemed like too much to me. Maybe I'm wrong but it all worked out in the end! :-) Happy Baking!