Amaretto Italian Sour Cream Cake |
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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 16 |
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A different cake because it has a meringue bottom and a glaze of cocoa, amaretto and pecans Ingredients:
2 eggs, separated |
1/2 cup firmly packed brown sugar |
1 cup coconut |
1/2 cup ground pecans or nuts |
1 package pudding-included butter recipe cake mix |
1 cup dairy sour cream |
3/4 cup amaretto |
1/4 cup water |
2 eggs |
glaze |
1 cup powdered sugar |
2 tablespoons cocoa |
2 tablespoons amaretto |
1 tablespoon butter, softened |
1 tablespoon corn syrup |
2 to 4 teaspoons water |
2 teaspoons ground pecans or nuts |
6 maraschino cherries |
Directions:
1. Heat oven to 350 degrees.
2. Using 2 tablespoons shortening, generously grease a 10 inch tube pan.
3. In small bowl, beat 2 egg whites until foamy. Gradually add brown sugar and beat until stiff peaks form, about 3 minutes. Fold in coconut and ground pecans.
4. Spread meringue on bottom and sides of pan to within 1 inch of top of pan.
5. In large bowl, blend cake mix, sour cream, amaretto, water, eggs and 2 yolks at low speed until moistened. Beat 2 minutes at highest speed. Pour batter evenly into prepared pan.
6. Bake 55-65 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.
7. GLAZE: In a small bowl, blend powdered sugar, cocoa, amaretto, butter, corn syrup and water until smooth. Spoon over top of cake, allowing some to run down sides of cake. Sprinkle with ground pecans. Garnish with cherries
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