2 c All-purpose flour

3 c Sugar; divided

1/2 ts Salt

8 oz Butter; divided

3/4 c Amaretto; divided

1/2 c Vegetable oil

3 tb Powdered cocoa

1/2 c Buttermilk

2 Eggs

1 ts Vanilla

1 ts Baking soda

1/4 c Water

Almonds; crushed (opt) Preheat oven to 350~. Mix flour, 2 C sugar and salt. Melt 4 oz butter. Add 1/4 C Amaretto, oil and cocoa and mix. Combine with flour, sugar and salt until blended. Do not overmix. Add buttermilk, eggs, vanilla and soda. Mix thoroughly and place in greased and floured bundt pan. Bake 50 minutes or until toothpick comes out clean. Cool.

Melt remaining butter and sugar with water in small saucepan over high heat to rolling boil. Reduce heat to medium, stirring constantly. Cook 5 minutes; turn off heat and add remaining amaretto slowly while stirring. Mix until all is added. With chopstick or wooden spoon, poke holes in bottom of cake. Ladle sauce evenly. Let stand 5 minutes and unmold. Garnish with icing and/or crushed almonds. -----