Italian Sour Cream Cake Recipe

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This recipe for Italian Sour Cream Cake is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Desserts

Ingredients:	Ingredients: CAKE: 2 eggs, separated 1/2 c. brown sugar 1 c. coconut 1 pkg. butter recipe cake mix 1/2 c. amaretto 1/2 c. water 2 eggs GLAZE: 1 c. powdered sugar 2 tbsp. cocoa 2 tbsp. amaretto 1 tbsp. soft butter 1 tbsp. corn syrup 2-4 tsp. water 2 tbsp. ground pecans 6 maraschino cherries

Directions:	Directions: CAKE: Preheat oven to 350º. Grease 10-inch tube pan. In small bowl, beat 2 egg whites until foamy. Gradually add brown sugar; beat until stiff peaks form (about 3 min.). Fold in coconut. Spread meringue on bottom and up sides of pan to within 1 inch of the top. In large bowl, combine cake mix, sour cream, amaretto, water, 2 eggs and 2 egg yolks. Beat at low speed until moistened; beat for 2 minutes at highest speed. Pour batter evenly into prepared pan. Bake for 55-65 minutes. Cool upright in pan for 10 minutes. Loosen sides and invert onto serving plate. Cool completely. GLAZE: Combine all glaze ingredients and pour over cooled cake.

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Italian Sour Cream Cake Recipe

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Directions: