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Almond Macaroon Cake

1 package angel food cake mix
1 cup butter, softened
1 pound powdered sugar
2/3 cup bourbon
5 large egg yolks
16 macaroons, crushed
1 cup slivered almonds
2 cups heavy whipping cream
1/2 cup powdered sugar
3 tablespoons bourbon
2 tablespoons slivered almonds

1. Prepare angel food cake mix according to the package directions; refrigerate overnight.
2. Meanwhile, in a large mixing bowl cream softened butter. Add 1 pound powdered sugar gradually, then blend in 2/3 cup bourbon. Add egg yolks, one at a time, beating well after each addition. Fold in crushed macaroons and 1 cup slivered almonds.
3. Slice the cake horizontally into four layers. Spread the filling between the layers then refrigerate until chilled.
4. Meanwhile, in a chilled bowl beat cream adding 1/2 cup powdered sugar gradually. Beat in 3 tablespoons bourbon. Spread over the chilled cake then sprinkle with 2 tablespoons slivered almonds. Chill until served.

Makes 12 servings.