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Italian Sour Cream Cake

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Anonymous (not verified)
Ingredients
  Eggs 2 , separated
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Coconut 1 Cup (16 tbs)
  Ground pecans/Ground nuts 1⁄2 Cup (8 tbs)
  Butter recipe cake mix 18 1⁄4 Ounce (Pillsbury Plus)
  Dairy sour cream 1 Cup (16 tbs)
  Amaretto 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Eggs 2
  Powdered sugar 1 Cup (16 tbs), sifted
  Cocoa 2 Tablespoon
  Amaretto 2 Tablespoon
  Margarine/Butter 1 Tablespoon, softened (Parkay)
  Corn syrup 1 Tablespoon
  Water 4 Teaspoon
  Ground pecans/Ground nuts 2 Teaspoon
  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.

Recipe Summary

Cuisine: 
Italian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Servings: 
16

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