1 pkg. yellow cake mix, without pudding
1 pkg. instant vanilla pudding
4 eggs
1/2 c. oil
1/2 c. water
1/2 c. amaretto
1 tsp. almond extract
1/2 c. toasted almonds, chopped

Combine cake mix, pudding, eggs, oil, water, amaretto and almond extract. Stir in chopped almonds. Sprinkle 1 cup chopped toasted almonds in the bottom of a well greased and floured tube pan. Pour batter into prepared pan and bake at 325 degrees for 1 hour. Cool cake and remove from pan. Cool.

GLAZE:

1/2 c. sugar
1/4 c. water
2 tbsp. butter
1/4 c. amaretto
1/2 tsp. almond extract

Combine sugar, water and butter in sauce pan. Bring to a boil. Reduce heat to medium and gently boil 4 to 5 minutes or until sugar dissolves. Stir in amaretto and almond extract. Punch holes in cake and slowly spoon glaze over cake.