CAKE
2 x Eggs, separated
1/2 c Firmly packed brown sugar
1 c Coconut
1/2 c Ground pecans
1 pk Pillsb.+Butter Cake Mix
1 c Sour cream
1/2 c Amaretto
1/2 c Water
2 x Eggs
-GLAZE-
1 c Powdered sugar, sifted
2 tb Cocoa
2 tb Amaretto
1 tb Butter/margarine, softened
1 tb Corn syrup
3 ts Water
2 ts Ground pecans
6 x Maraschino cherries
Heat oven to 350F. Generously great 10-in tube pan. In small bowl,
beat 2 egg whites until foamy. Gradually add brown sugar; beat until
stiff peaks form about 3 minutes. Fold in coconut and 1/2 c. ground
pecans. Spread meringue on bottom and up sides of pan to within 1 in.
of top of pan. In large bowl, combine cake mix, sour cream, 1/2 c.
amaretto, 1/2 c water, eggs and 2 egg-yolks at low speed until
moistened; beat 2 miutes at high speed. Pour batter into pan. Bake at
350F for 55 to 65 min. or until toothpick inserted in center comes
out clean. Cool upright in pan 10 minutes; loosen sides and invert
onto serving plate. Cool completely. In small bowl, blend powdered
sugar, cocoa, 2 tb amaretto, margarine, corn syrup and 2-4 tsp water
until of desired spreading consistency. Spoon over top of cake,
allowing some to run down sides. Garnish with ground pecans and
cherries. Comes fron “Best of the BAKE OFF Contest”, year unknown.
Yields
16 Servings