Italian Sour Cream Cake
.
Yield
16 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 2 | large |
eggs
separated |
|
| 237 | ml |
sour cream
|
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 118 | ml |
amaretto liqueur
|
*
|
| 237 | ml |
coconut
|
*
|
| 118 | ml |
water
|
|
| 118 | ml |
pecans
ground |
|
| 2 | large |
eggs
|
|
| 1 | package |
cake mix
|
|
| Glaze | |||
| 237 | ml |
powdered sugar
sifted |
|
| 15 | ml |
light corn syrup
|
|
| 3E+1 | ml |
cocoa powder
|
|
| 15 | ml |
water
|
|
| 3E+1 | ml |
amaretto liqueur
|
|
| 1E+1 | ml |
pecans
ground |
|
| 15 | ml |
butter
softened |
|
| 6 | each |
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.
