Italian Sour Cream Cake

By Tinkysmom55

Ingredients

• Glaze:
• 2 eggs, separated
• 1 cup coconut
• 1 cup sour cream
• 1/2 cup Amaretto
• 1/2 cup water
• 2 teaspoons nuts, ground
• 1/2 cup brown sugar
• 1/2 cup nuts, ground
• 1 box yellow cake mix with pudding
• 2 eggs
• 2 tablespoons cocoa
• 1 tablespoon margarine, softened
• 3 teaspoons water
• 1 cup powdered sugar
• 2 tablespoons amaretto
• 1 tablespoon corn syrup
• 6 maraschino cherries

Preparation

Step 1

1. Generously grease 10" tube pan with 2 tbs shortening. Beat egg whites foamy and gradually add brown sugar. Beat until stiff peaks form, about 3 minutes. Fold in coconut and 1/2 c ground nuts. Using a rubber spatula, spread the meringue on bottom and up sides of well-greased pan to within 1 inch of the top of the pan.

2. In a large bowl, blend cake mix, sour cream, 1/2 c Amaretto, 1/2 c water, eggs, and 2 egg yolks at low speed until moistened. Then beat 2 minutes at highest speed. Pour batter evenly in prepared pan, lined with meringue.

3. Bake 55 minutes to 1 hour in 350 degree oven until toothpick inserted in center comes out clean. Cool upright in pan 1o minutes before loosening sides with a knife and inverting onto serving plate. Cool completely.

4. The cake stands alone without glaze, but to make the glaze, blend powdered sugar, cocoa, 2 tbs amaretto, margarine, corn syrup and water until smooth. Spoon over top of cake, letting some run down sides. Sprinkle with ground nuts and, if desired, decorate with cherries.