1 pkg. white cake mix
1/4 c. poppy seed
1 c. water
1/3 c. oil
1/4 c. amaretto
3 egg whites

GLAZE:

1/4 c. butter
3/4 c. sugar
1/4 c. water
1/4 c. amaretto

FROSTING:

1 c. firmly packed brown sugar
2 tbsp. corn starch
1/2 tsp. salt
5 oz. can evaporated milk
3 egg yolks
1 tbsp. amaretto
Sliced or slivered almonds, if desired

Heat oven to 350 degrees. Grease and flour 13 x 9 inch pan. In large bowl combine all cake ingredients at low speed until moistened, beat 2 minutes at medium speed. Pour batter into greased and floured pan.

Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean.

While cake is baking, prepare glaze. Melt butter in medium saucepan. Stir in sugar and water. Cook over medium heat until mixture comes to a boil. Boil 3 minutes, stirring occasionally. Remove from heat; stir in 1/4 cup amaretto. Using long-tined fork, pierce hot cake in pan at 1-inch intervals. Immediately spoon glaze evenly over cake. Cool completely.

In same medium saucepan, combine brown sugar, corn starch, salt, milk and egg yolks; blend well. Bring to a boil over medium heat, stirring frequently. Boil until mixture thickens, 5 to 7 minutes, stirring constantly.

Remove from heat, stir in 1 tablespoon amaretto. Spread frosting mixture over cooled, glazed cake. Sprinkle with almonds. 16 servings.