Chocolate, Pistachio, Almond Cake (Rich And Easy)

• 1 (18 ounce) package devil's food cake mix
• 1 (3 ounce) package instant pistachio pudding mix
• 3/4 cup vegetable oil
• 1/2 cup almond liqueur (Disaronno)
• 1/8 cup water
• 4 large eggs
• 1/4 cup almond liqueur
• glaze
• 1/4 cup almond liqueur
• 2 cups powdered sugar
• 1/2 cup toasted sliced almonds or 1/2 cup crushed pistachios

1. Preheat oven to 350 degree.
2. Grease and flour a bundt pan.
3. Combine first 6 ingredients in a mixing bowl and beat on medium speed for 3 minutes.
4. Pour into prepared pan and bake for 40 to 50 minutes until toothpick comes out clean.
5. Cool at room temperature for 15 minutes.
6. Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
7. Let sit for 1 hour.
8. Meanwhile mix powdered sugar with enough almond liqueur to make a nice glaze.
9. Adding more or less sugar.
10. Pour on cooled cake and garnish by pressing in almond slices and serve.

cake mix, vegetable oil, almond liqueur, water, eggs, almond liqueur, glaze, almond liqueur, powdered sugar, almonds

Taken from www.food.com/recipe/chocolate-pistachio-almond-cake-rich-and-easy-99635 (may not work)