Italian sour cream cake

Yield: 16 Servings

Measure Ingredient
2.00 \N Eggs; separated
½ cup Brown sugar; firmly packed
1.00 cup Coconut
½ cup Pecans; ground
1.00 pack Butter Cake Mix
1.00 cup Sour cream
½ cup Amaretto
½ cup Water
2.00 \N Eggs
1.00 cup Powdered sugar; sifted
2.00 tablespoon Cocoa
2.00 tablespoon Amaretto
1.00 tablespoon Butter or margarine; soften
1.00 tablespoon Corn syrup
3.00 teaspoon Water
2.00 teaspoon Pecans; ground
6.00 \N Maraschino cherries



Heat oven to 350~. Generously great 10" tube pan. In small bowl; beat 2 egg whites until foamy. Gradually add brown sugar; beat until stiff peaks form about 3 minutes. Fold in coconut and ground pecans. Spread meringue on bottom and up sides of pan to within 1" of top of pan. In large bowl, combine cake mix, sour cream, amaretto, water, eggs and 2 egg-yolks at low speed until moistened; beat 2 minutes at high speed.

Pour batter into pan. Bake at 350~ for 55-65 minutes, or until toothpick inserted in center comes out clean. Cool upright in pan 10 minutes; loosen sides and invert onto serving plate. Cool completely.

In small bowl, blend powdered sugar, cocoa, 2 tb amaretto, margarine, corn syrup and 2-4 tsp water until of desired spreading consistency.

Spoon over top of cake, allowing some to run down sides. Garnish with ground pecans and cherries.

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