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Italian Sour Cream Cake & Glaze Recipe

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This recipe for Italian Sour Cream Cake & Glaze, by , is from OUR FOOD HERITAGE, PAST, PRESENT, FUTURE , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam (King) & Greg Brewer
Added: Saturday, September 16, 2006


CAKE: ADD; gradually
2 Eggs- separated 1/4 C. Brown Sugar-packed
Beat Egg Whites foamy, Beat into peaks, 3 min.

1 C. Coconut Spread on bottom + sides of
1/2 C. Pecans, ground tube pan to 1" of top

1 pkg. Cake Mix, Egg Yolks, beating at low speed
(pudding/butter type) while adding
1 C. Sour Cream 1/2 C. Water beat until moistened
1/2 C. Amaretto Beat 2 min. on high

2 Eggs, continue beating, pour batter in prepared tube pan. Bake

1 C. Powdered Sugar, sifted 1 T. Corn Syrup
2 T. Cocoa 2-4 tsp. Water
2 T. Amaretto 2 tsp. Ground Nuts
1 T. Butter softened 6 Maraschino Cherries
Blend til smooth, spoon over cooled cake

Pre-heat oven to 350
Prepare tube pan by greasing with 2 T. shortening
Bake cake for 55 - 60 min. Test, Cool upright 10 minutes,
Loosen sides and invert, cool.
Cover with glaze.

Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
My grandmother, Esther (Hummer) Fryback remembered this as my favorite cake and wrote the recipe in her hand, with the notation it was "Pam's favorite".




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