Ingredients
3-1/2 cups all-purpose flour1 teaspoon baking powder1/2 cup sour cream1/2 cup 2% milk1/2 cup amaretto1 cup butter, softened1/2 cup shortening3 cups sugar6 large eggs, room temperature2 teaspoons almond extract1 teaspoon vanilla extractBUTTERCREAM:1-1/3 cups butter, softened1 teaspoon vanilla extract1/2 teaspoon salt7-1/2 to 8 cups confectioners’ sugar2/3 cup amarettoOptional decorations: Toasted sliced almonds, milk chocolate M&M’s and melted chocolate
Preparation
Preheat oven to 325°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper.
In a bowl, whisk flour and baking powder. In another bowl, whisk sour cream, milk and amaretto until blended. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Add flour mixture alternately with sour cream mixture, beating well after each addition.
Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
In a large bowl, beat butter, vanilla and salt until creamy. Beat in enough confectioners’ sugar, alternately with amaretto, to reach desired consistency. Reserve 2/3 cup frosting for piping.
Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting.
Pipe reserved frosting around bottom edge of cake. If desired, decorate cake with flowers, using almonds for petals and M&M’s for the centers. Pipe designs on frosting with melted chocolate as desired.
