Preheat oven to 180 degrees C. Grease and flour a 25cm ring tin.
Glaze: Blend sifted icing sugar with 1/2 cup amaretto until smooth. Add more amaretto if icing isn't runny; set aside.
Cake: In a large bowl combine cake mix, eggs, instant vanilla pudding, water, oil, almond essence and 2 tablespoons of amaretto; blend together well. Pour cake mix into the prepared tin.
Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the centre of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface with a skewer.
Drizzle cake with the glaze, insuring that some fills the holes. Let the cake cool for at least 2 hours before removing from the tin.
I loved this cake. The texture was so moist and delicious, and the amaretto glaze that soaked into the cake made it a little goey and sticky. There was too much Amaretto in the glaze though - next time I will use 1/4 cup amaretto and 1/4 cup water. - 13 May 2012