Italian Sour Cream Cake

Ingredients

Directions

Heat oven to 350 degrees F.

Generously great 10-in 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 c. ground pecans.

Spread meringue on bottom and up sides of pan to within 1 in.

of top of pan.

In large bowl, combine cake mix, sour cream, 1/2 c. amaretto, 1/2 c water, eggs and 2 egg-yolks at low speed until moistened; beat 2 miutes at high speed.

Pour batter into pan.

Bake at 350 degrees F for 55 to 65 min. 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 tb amaretto, margarine, corn syrup and 2-4 tsp water until of desired spreading consistency.

Spoon over top of cake, allowing some to run down sides.

Garnish with ground pecans and cherries.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.