Instructions: Heat oven to 350*F. Generously spray 12 C bundt pan with nonstick cooking spray; coat with flour. In large bowl, combine all cake ingredients. Beat at low speed of electric mixer until mointened; beat 2 minutes at high speed, scraping bowl occasionally. Pour into spray-coated and floured pan.

Bake at 350*F. for 45-55 minutes or until toothpick inserted in center comes out clean.

In medium nonstick saucepan, combine sugar, 1/3 c orange juice and 3 T of amaretto;; mix well. Bring to a boil. Reduce to medium heat; boil 1 minute, stirring constantly. Remove from heat; blend in butter flavor and yogurt using wire wisk or fork.

Using long-tined fork or thin bladed knife, pierce hot cake 10- 12 times. Slowly pour hot glaze over hot cake. Let stand in pan 30 minutes. Loosen cake edges; invert onto serving platter.

Cool completely. Wrap tightly and store in refrigerator.

12-16 servings.

HIGH ALTITUED (Sharon)

Above 3500 feet: add 1/4 C flour to dry cake mix, Bake as directed above.

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