Italian Sour Cream Cake
|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)|
|Powdered sugar||1 Cup (16 tbs), sifted|
|Margarine/Butter||1 Tablespoon, softened (Parkay)|
|Corn syrup||1 Tablespoon|
|Ground pecans/Ground nuts||2 Teaspoon|
Heat oven to 350Â°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 350Â°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.
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.