Italian Sour Cream Cake
By: Helen Pitlick
Published: Monday, November 30, 2009 - 4:57pm

Ingredients




2 eggs, separated
1 cup sour cream
1/2 cup firmly packed brown sugar
1/2 cup amaretto
1 cup coconut
1/2 cup water
1/2 cup ground pecans
2 eggs
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
5 maraschino cherries

Preparation

1 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. 2 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.