Italian sour cream cake::xwcg89a

Yield: 16 Servings

Measure Ingredient
2 xes Eggs, separated
½ cup Firmly packed brown sugar
1 cup Coconut
½ cup Ground pecans
1 pack Pillsb.+Butter Cake Mix
1 cup Sour cream
½ cup Amaretto
½ cup Water
2 xes Eggs
1 cup Powdered sugar, sifted
2 tablespoons Cocoa
2 tablespoons Amaretto
1 tablespoon Butter/margarine, softened
1 tablespoon Corn syrup
3 teaspoons Water
2 teaspoons Ground pecans
6 xes Maraschino cherries



Heat oven to 350F. Generously great 10-in 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 ½ c. ground pecans. Spread meringue on bottom and up sides of pan to within 1 in.

of top of pan. In large bowl, combine cake mix, sour cream, ½ c.

amaretto, ½ c water, eggs and 2 egg-yolks at low speed until moistened; beat 2 miutes at high speed. Pour batter into pan. Bake at 350F for 55 to 65 min. 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. Comes fron "Best of the BAKE OFF Contest", year unknown.

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