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Cake
1 box chocolate cake mix
1 box chocolate pudding mix (instant)
1/2 cup oil
1/2 cup Water
1/2 cup Amaretto
4 eggs
3/4 cup pecans; chopped
Sauce
1 stick Butter
1 cup Sugar
1/4 cup Water
2 oz Amaretto
Put all cake ingredients, except the pecans, in a bowl, and mix for 2 minutes with an electric mixer. Place pecans in bottom of greased bundt pan. Pour batter over the pecans. Bake at 325?F for 1 hour.
Boil all sauce ingredients for 1 minute. Using a skewer, poke holes in the cake while it's still hot. Pour the sauce over the cake and let it soak in. Cool for 20 minutes and remove the cake from the bundt pan.
Note: Will stay moist for 3-4 days. Good with whipped cream on top.
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