italian sour cream cake

By momofsixplus1

this meringue-crusted cake is very tender and very special

Ingredients

• cake;
• 2 eggs separated
• 1/2 cup firmly packed brown sugar
• 1 cup coconut
• 1/2 cup ground pecans or nuts
• 1 pkg butter recipe cake mix
• 1 cup dairy sour cream
• 1/2 cup amaretto
• 1.2 cup water
• 2 eggs
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• glaze
• 1 cup powdered sugar, sifted
• 2 tablespoons cocoa
• 2 tablespoons amaretto
• 1 tablespoon margarine or butter, softened
• 1 tablespoon corn syrup
• 2-4 tsp water
• 2 tsp ground pecans or nuts
• 6 maraschino cherries

Preparation

Step 1

heat oven to 350. 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 for 55-60 minutes. cool completely.

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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 with2 teaspoons ground pecans, garnish with cherries