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Ingredients
- CAKE
- 2 large egg, seperated
- 1/2 cup packed brown sugar
- 1 cup coconut
- 1/2 cup pecans or nuts, ground
- 1 package pudding included butter recipe cake mix
- 1 cup sour cream
- 3/4 cup ameretto
- 1/4 cup water
- 2 large eggs
- GLAZE
- 1 cup powdered sugar
- 2 tablespoons cocoa
- 2 tablespoons ameretto
- 1 tablespoon butter, softened
- 1 tablespoon corn syrup, light
- 2 to 4 teaspoons water
- 2 teaspoons pecans or nuts, grounded
- 6 - marashino cherries
How To Make ameretto italian sour cream cake
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Step 1preheat 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.
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Step 2glaze. 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!!
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