AMERETTO ITALIAN SOUR CREAM CAKE

ameretto italian sour cream cake image

Provided by Christy Hansen

Categories Cakes

Number Of Ingredients 19

CAKE
2 large egg, seperated
1/2 c packed brown sugar
1 c coconut
1/2 c pecans or nuts, ground
1 pkg pudding included butter recipe cake mix
1 c sour cream
3/4 c ameretto
1/4 c water
2 large eggs
GLAZE
1 c powdered sugar
2 Tbsp cocoa
2 Tbsp ameretto
1 Tbsp butter, softened
1 Tbsp corn syrup, light
2 to 4 tsp water
2 tsp pecans or nuts, grounded
6 marashino cherries

Steps:

1. preheat oven to 350 degrees. using 2 TB. of shorteninggerously grease a 10 inch tue pan. in a small bowl, beat 2 egg whites until foamy. gradually add brown sugar til stiff peaks form about 3 minutes. fold in coconut and ground pecans. spread egg white mixture on bottom and sides of pan to within 1 inch of the top of the pan. in large bowl , mix cake mix, sour cream, ameretto, water and eggs and 2 yolks on low speed until moistened. beat 2 minute son high speed. pour batter into prepared pan. bake 55 to 65 minutes or until toothpick comes out clean in the center. cool upright in pan for 10 minutes. loosen sides and invert onto serving plate. cool completely.
2. glaze. in a small bowl blend powdered sugar, cocoa , ameretto, butter, syrup and water until smooth. sppon over top of cake allowing some to run down the sides of cake. sprinkle with ground pecans and garnish with cherries. i have baked this in a bundt pan before just do it the same way it says to do with the whole recipe. happy baking!!