Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CAKE***
   1      small pkg     instant vanilla pudding
   4                    eggs
   1 1/2  cups          toasted almonds -- chopped
   1      package       yellow cake mix without
     1/2  cup           vegetable oil
     1/2  cup           water
     1/2  cup           amaretto
                        ***SYRUP***
   1      teaspoon      almond extract
     1/2  cup           sugar
     1/4  cup           water
   2      tablespoons   butter
     1/4  cup           amaretto
     1/2  teaspoon      almond extract, divided

Preparation:

Sprinkle 1 cup 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 until dry ingred. are moistened. Increase speed to medium and beat 4 minutes Stir in remaining 1/2 cup almonds. Pour batter into prepared tube pan. Bake at 325F for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan 10-15 minutes; remove from pan, and cool completely. Syrup: Combine sugar, 1/4 cup water, and butter in a small saucepan; bring to a boil. Reduce heat to medium and gently boil 4-5 minutes, stirring occasionally, until sugar dissolves. Remove from heat, and cool 15 minutes. Stir in 1/4 cup amaretto and 1/2 tsp 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.