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YIELD
16 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsIngredients
Directions
Heat oven to 350℉ (180℃).
Generously grease a 10 inch tube pan.
In a small bowl, beat 2 egg whites until foamy.
Gradually add brown sugar; beat until stiff peaks form about 3 minutes.
Fold in coconut and ½ cup ground pecans.
Spread meringue on bottom and up sides of pan to within 1 inch of top.
In a large bowl, combine cake mix, sour cream, ½ cup amaretto, ½ cup water, eggs and 2 egg-yolks at low speed until moistened; beat 2 minutes at high speed.
Pour batter into pan.
Bake at 350℉ (180℃) for 55 to 65 minutes or until toothpick inserted in center comes out clean.
Cool upright in pan for 10 minutes; loosen sides and invert onto serving plate.
Cool completely.
In a small bowl, blend powdered sugar, cocoa, 2 Tb amaretto, butter, corn syrup and 2 to 4 teaspoon water until of desired spreading consistency.
Spoon over top of cake, allowing some to run down sides.
Garnish with ground pecans and cherries.
Comments
Hmm no stiff peaks after adding 1/2 brown sugar hope this works!
I have this original recipe from years ago - I remember it was a $15,000 winner in some contest - will post when I get a chance.
Pillsbury bake off prize winner. Just found it in an old pillsbury winning recipes cookbook. Problem is I'm in Canada and we dont have Pillsbury cake mixes. I was wondering if I could use Duncan Hines.