Monday, June 1, 2009

Italian Amaretto Cake









2 eggs, separated
1/2 c. firmly packed brown sugar
1 c. coconut
1/2 c. ground pecans
1 pkg. cake mix yellow, white
1 c. sour cream
1/2 c. Amaretto liquor


1 tablespoon almond extract
1/2 c. water
2 eggs
1 c. powdered sugar, sifted
2 tbsp. cocoa
2 tbsp. Amaretto liquor
1 tbsp. butter,
1 tbsp. corn syrup
2 tbsp. water
6 maraschino cherries
Preheat oven to 350 degrees. Using 2 tablespoons shortening, generously grease 10-inch tube pan.
In a small bowl, beat 2 egg whites until foamy. Gradually add brown sugar to egg whites, beating until stiff peaks form. Fold in coconut and 1/2 cup pecans. Spread meringue on bottom and sides of pan to within 1 inch of top.
In a large bowl, blend cake mix, sour cream, 1/2 cup Amaretto, 1/2 cup water, and egg yolks at low speed until moistened. Beat 10 minutes at high speed; pour batter evenly into the pan. Bake at 350 degrees 55 to 60 minutes or until done. Cool upright in pan for 10 minutes. Loosen sides and invert on serving plate. Cool completely.
In a small bowl, blend powdered sugar, cocoa, 2 tablespoons corn syrup, 2 tablespoons Amaretto, 1 tablespoon butter and water until smooth. Spoon over top of cake allowing some of the glaze to drizzle down the sides. Sprinkle with 2 tablespoons nuts and garnish with cherries
Note: omit cocoa if you want pure white frosting.


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