Italian Amaretto Cake

I've probably baked this cake a dozen times
and it never fails to be a success.
I've learned that it's better to pour
the glaze into the poked holes after
the cake has almost cooled completely,
rather than while it's still warm
to prevent it from breaking apart when slicing.
This is by-far the BEST cake that
I've ever baked and I enjoy eating it.

Ingredients:
1 (18.25 ounce) package yellow cake mix
4 eggs
1 (5.1 ounce) package instant vanilla pudding mix
2 tablespoons amaretto liqueur
1/2 cup water
1/2 cup vegetable oil
1/4 teaspoon almond extract
1/2 cup amaretto liqueur
1 cup sifted confectioners' sugar

Directions:
Preheat oven to 350 degrees F.
Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix, eggs,
instant vanilla pudding, water, oil,
almond extract, and 2 tablespoons of the amaretto;
blend together well. Pour batter into the prepared pan.
Bake in preheated oven for 40 to 45 minutes,
or until a toothpick inserted into
the center of cake comes out clean.
Remove cake from oven to cool.
Poke holes in the surface.
Drizzle with the Amaretto Glaze,
insuring that some of the glaze fills the holes.
Let the cake cool for at least 2 hours
before removing from the pan.
To make Amaretto Glaze:
Sift the confectioners' sugar,
and combine it with the remaining 1/2 cup amaretto.
Blend until smooth. You may add more amaretto as needed.