Italian Sour Cream Cake Recipe
Ingredients
| CAKE | ||
| Eggs | 2 , separated | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Coconut | 1 Cup (16 tbs) | |
| 1/2 cup ground pecans or nuts | ||
| 1 pkg. Pillsbury Plus Butter Recipe Cake Mix | ||
| Dairy sour cream | 1 Cup (16 tbs) | |
| Amaretto | 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Eggs | 2 Small | |
| GLAZE | ||
| Powdered sugar | 1 Cup (16 tbs), sifted | |
| Cocoa | 2 Tablespoon | |
| Amaretto | 2 Tablespoon | |
| 1 tablespoon Parkay margarine or butter softened | ||
| Corn syrup | 1 Tablespoon | |
| Water | 4 Teaspoon | |
| 2 teaspoons ground pecans or nuts | ||
| Maraschino cherries | 6 | |
Directions
Heat oven to 350°F.
Using 2 tablespoons shortening, generously grease 10-inch 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 1/2 cup ground pecans.
Spread meringue on bottom and up sides of pan to within 1 inch of top of pan.
In large bowl, blend cake mix, sour cream, 1/2 cup amaretto, 1/2 cup water, eggs and 2 egg yolks at low speed until moistened
Beat 2 minutes at highest speed.
Pour batter evenly into prepared pan.
Bake at 350°F. for 55 to 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 tablespoons amaretto, margarine, corn syrup and water until smooth.
Spoon over top of cake, allowing some to run down sides.
Sprinkle with 2 teaspoons ground pecans; garnish with cherries.
Using 2 tablespoons shortening, generously grease 10-inch 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 1/2 cup ground pecans.
Spread meringue on bottom and up sides of pan to within 1 inch of top of pan.
In large bowl, blend cake mix, sour cream, 1/2 cup amaretto, 1/2 cup water, eggs and 2 egg yolks at low speed until moistened
Beat 2 minutes at highest speed.
Pour batter evenly into prepared pan.
Bake at 350°F. for 55 to 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 tablespoons amaretto, margarine, corn syrup and water until smooth.
Spoon over top of cake, allowing some to run down sides.
Sprinkle with 2 teaspoons ground pecans; garnish with cherries.
Chef
