Italian Sour Cream Cake

Ingredients:

2 eggs, separated
1/2 cup firmly packed brown sugar
1 cup coconut
1/2 cup ground pecans
1 package Pillsbury plus butter recipe cake mix
1 cup sour cream
1/2 cup amaretto
1/2 cup water
2 eggs

Glaze:
1 cup powdered sugar
2 Tbsp cocoa
2 Tbsp amaretto
1 Tbsp margarine
1 Tbsp corn syrup
2-4 tsp water
2 tsp ground pecans
6 marachino cherries

• Heat oven to 350 degrees
• In small bowl, combine the 2 egg whites until foamy. Gradually add brown sugar and beat until stiff peaks form (about 3 minutes)
• Fold in coconut and 1/2 cup pecans.
• Spread margarine on bottom and up sides of pan to within 1'' of top of pan [1-'' tube pan]
• In large bowl, combine cake mix, sour cream, 1/2 cup amaretto, 1/2 cup water, eggs + 2 egg yolks at low speed
• Pour batter into pan and bake for 55-65 minutes
• Cool in pan 10 minutes, loosen sides  - invert onto a plate and cool completely
• In small bowl, blend powdered sugar, cocoa, 2 Tbsp amaretto, margarine, corn syrup, and water until smooth. spread on cake and add cherries.

- Diana Phillips