Sour Cream Cake Italian Recipe

Sour Cream Cake Italian Recipe

Ingredients

cake:

• 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 pillsbury +butter cake mix

glaze:

• 1 cup powdered sugar, sifted
• 1 tablespoon corn syrup
• 2 tablespoon cocoa
• 3 teaspoon water
• 2 tablespoon amaretto
• 2 teaspoon ground pecans
• 1 tablespoon butter/margarine, softened
• 6 maraschino cherries

Method

1. Heat oven to 350F
2. Generously grease a 10″ tube pan
3. In a small bowl, beat 2 egg whites until foamy
4. Gradually add brown sugar; beat until stiff peaks form about 3 minutes
5. Fold in coconut and 1/2 cup ground pecans
6. Spread meringue on bottom and up sides of pan to within 1inch of top
7. In a large bowl, combine cake mix, sour cream, 1/2 cup amaretto, 1/2 c water, eggs and 2 egg-yolks at low speed until moistened
8. Beat 2 minutes at high speed
9. Pour batter into pan
10. Bake at 350F for 55 to 65 minutes or until toothpick inserted in center comes out clean
11. Cool upright in pan for 10 minutes; loosen sides and invert onto serving plate
12. Cool completely
13. 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
14. Spoon over top of cake, allowing some to run down sides
15. Garnish with ground pecans and cherries

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