Best 7 Caramel Rice Cake With Amaretto Recipes

AMARETTO POKE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 x 13 inch cake pan with non-stick cooking spray.
• Beat cake mix, pudding mix, eggs, oil, water, vanilla and almond extract on high for 2 minutes.
• Pour into prepared pan; cook for 20 to 30 minutes or until a toothpick comes out clean.
• Immediately poke holes all over the cake.
• For glaze, add butter, Amaretto and sugar to a small saucepan.
• Heat over medium heat, stirring constantly until a rolling boil. Boil for 2 minutes; remove from heat. Immediately pour over hot cake.
• If needed, pour the excess glaze back into the saucepan and repeat until all the glaze has been absorbed.
• Note: By now the cook should have consumed another cup of Amaretto and should be licking up the spilt glaze!

CARAMEL CRISPY RICE TREATS

Steps:

• Prepare a baking dish and a large mixing bowl with non-stick cooking spray. Pour cereal into a large mixing bowl and set next to your stove.
• Heat caramel bits and butter together in a large saucepan over low heat until both are melted and the mixture is smooth, about 5 minutes; add marshmallows. Continue to cook the mixture, stirring regularly, until the marshmallows are melted and the mixture is smooth, about 5 minutes; pour immediately into the middle of the cereal in the bowl and quickly stir to coat cereal completely.
• Spread the coated cereal into the prepared baking dish. Spray the back of a spoon with cooking spray and use it to press the cereal into an even layer. Let cereal cool completely before cutting into squares.

CARAMEL RICE CAKE BITES

Steps:

• Spread rice cakes with cream cheese spread.
• Top with chocolate chips.

CARAMEL RICE CAKE WITH AMARETTO

Steps:

• In a large saucepan, bring the milk to a boil with the vanilla bean and the lemon zest. When the milk reaches a boil, stir in the rice. When it comes back to a boil, reduce the heat to low and simmer, uncovered, until the rice is soft, about 30 minutes. Remove the pan from the heat and let the milk cool down to room temperature. Remove and discard the vanilla bean and lemon zest, and add the almonds and candied lemon peel. In a bowl, mix the eggs with 2½ cups of the sugar, making sure not to beat too vigorously-you don't want the eggs to foam. When the sugar has dissolved, add the egg mixture to the rice, mixing thoroughly. Preheat the oven to 325?F. In a skillet over medium heat, make the caramel by heating the remaining cup of sugar with the water until the sugar dissolves and the liquid becomes the color of caramel, 3 to 4 minutes. Pour the caramel evenly into a 2-quart non-stick savarin mold. Add the rice to the savarin mold. Bake in the preheated oven for 30 minutes. Reduce the heat to 300? and bake for another 10 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes, then turn it out onto a platter and pour the amaretto over it.

AMARETTO CARAMEL SAUCE

Steps:

• In medium saucepan, combine all ingredients except the amaretto.
• Bring to a boil, stirring occasionally.
• Reduce heat, boil gently, 8 to 10 minutes, or until slightly thickened.
• Remove from the heat; stir in amaretto.
• Serve warm.

AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
• Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
• To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

AMARETTO CAKE WITH BUTTERCREAM FROSTING

Steps:

• 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.