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Italian Sour Cream Cake

 
Italian Sour Cream Cake
414

.

Yield

16

servings

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free
 

Ingredients

Cake
2 large eggs
separated
1 cup sour cream
½ cup brown sugar
firmly packed
*
½ cup amaretto liqueur
*
1 cup coconut
*
½ cup water
½ cup pecans
ground
2 large eggs
1 package cake mix
Glaze
1 cup powdered sugar
sifted
1 tablespoon light corn syrup
2 tablespoon cocoa powder
3 teaspoon water
2 tablespoon amaretto liqueur
2 teaspoon pecans
ground
1 tablespoon butter
softened
6 maraschino cherries

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 27641% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 248mg 10%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 4% Vitamin C 0%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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