Amaretto Cake

1 1/2 c. toasted almonds, chopped, divided
1 pkg. yellow cake mix without pudding
1 pkg. French Vanilla instant pudding (small size)
4 eggs
1/2 c. vegetable oil
1/2 c. water
1/2 c. Amaretto liqueur
1 tsp. almond extract

Glaze:
1/2 c. sugar
1/4 c. water
2 T. butter
1/4 c. Amaretto
1/2 tsp. almond

Sprinkle 1 c. almonds into bottom of a well-greased and floured 10"
tube pan; set aside. Combine cake mix, pudding mix, eggs, oil, water,
Amaretto, and almond extract in a mixing bowl; beat on low speed of an
electric mixer until dry ingredients are moistened. Increase speed to
medium, and beat 4 minutes.

Stir in remaining 1/2 c. almonds. Pour batter into prepared tube pan.
Bake at 325F., 1 hour or until a wooden pick inserted in center comes
out clean. Cool cake in pan 10-15 minutes; remove from pan, and cool
completely.

Combine sugar, water, and butter in a small saucepan; bring to a boil.
Reduce heat to medium and gently boil 4-5 minutes, stirring
occasionally, until sugar dissolves. Remove from heat, and cool 15
minutes. Stir in Amaretto and almond extract.

Punch holes in top of cake with a wooden pick; slowly spoon glaze on
top of cake, allowing glaze to absorb in cake. Let set and completely
cool before cutting.