Italian Sour Cream Cake


2 eggs, separated
1/2 cup firmly packed brown sugar
1/2 cup amaretto
1 cup coconut
1/2 cup water
1/2 cup ground pecans
1 package cake mix (and butter/oil according to package directions)
1 cup powdered sugar, sifted
1 tablespoon corn syrup
2 tablespoons cocoa
3 teaspoons water
2 tablespoons amaretto
2 teaspoons ground pecans
1 tablespoon butter/margarine, softened


Heat oven to 350F. Generously grease a 10" tube pan. In a small bowl, beat 2 egg whites until foamy. Gradually add brown sugar; beat until stiff peaks form about 3 minutes. Fold in coconut and 1/2 c. ground pecans. Spread meringue on bottom and up sides of pan to within 1 in. of top. In a large bowl, combine cake mix, sour cream, 1/2 c. amaretto, 1/2 c water, eggs and 2 egg-yolks at low speed until moistened; beat 2 minutes at high speed.
Pour batter into pan. Bake at 350F for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan for 10 minutes; loosen sides and invert onto serving plate. Cool completely. In a small bowl, blend powdered sugar, cocoa, 2 Tb amaretto, margarine, corn syrup and 2 to 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.




16.0 servings


Monday, November 30, 2009 - 4:57pm


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