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Italian sour Cream Cake Recipe

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This recipe for Italian sour Cream Cake is from ET's Cookbook Project, 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:
Ingredients:  
Ingredients:  
2 eggs, separated
1/2 cup firmly packed brown sugar
1 cup coconut
1/2 cup ground pecans or nuts
1 pkg Pillsbury Plus Butter Recipe cake Mix
1 cup sour cream
1/2 cup amaretto
1/2 cup water
2 eggs
GLAZE:
1 cup powder sugar
2 TB cocoa
2 TB Amaretto
1 TB softened margarine/butter
1 TB corn syrup
2 - 4 tsp water
2 tsp ground pecans or nuts
6 Cherries
Directions:
Directions:
Preheat oven to 350º

In a small bowl, beat 2 egg whites until foamy.

Gradually add brown sugar & beat until soft peaks form, about 3 minutes. Fold in coconut & nuts.
Spread meringue on the bpttom & sides of a pan up to 1" of the top.

In large bowl, blend cake mix, sour cream, amaretto, water, eggs & yolks at low speed until moistened then on high speed for 2 minutes.

Por batter into prepared pan

Bake for 55 - 65 minutes or until inserted toothpick comes out clean.

Cool upright in the pan for 10 minutes, loosen the sides then invert onto serving plate. Cool completely

In a small bowl, blend all GLAZE ingredients (except nuts & cherries) unti; smooth.
Spoon over cake, allowing it to run down the sides. Sprinkle with pecans & garnish with cherries
Number Of Servings:
Number Of Servings:
16 slices

 

 

 

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