MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Italian Sour Cream Cake
 Categories: Cakes
      Yield: 16 Servings
 
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      2    Eggs; separated
    1/2 c  Brown sugar; firmly packed
      1 c  Coconut
    1/2 c  Pecans; ground
      1 pk Pillsbury butter cake mix
      1 c  Sour cream
    1/2 c  Amaretto
    1/2 c  Water
      2    Eggs

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      1 c  Powdered sugar; sifted
      2 tb Cocoa
      2 tb Amaretto
      1 tb Butter; softened
      1 tb Corn syrup
      3 ts Water
      2 ts Pecans; ground
      6    Maraschino cherries
 
  Heat oven to 350°F. Generously great 10" 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" 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 minutes at high speed. Pour batter
  into pan. Bake at 350°F for 55 to 65 minutes 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 to 4 ts water until of desired spreading
  consistency. Spoon over top of cake, allowing some to run down
  sides. Garnish with ground pecans and cherries.

  Recipe by Best of the Bake Off Contest, year unknown

  Posted by: Sandy Van Bibber (XWCG89A)
 
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