Recipe - Italian Sour Cream Cake

CAKE
2 x Eggs, separated
One half cup Firmly packed brown sugar
1 cup Coconut
One half cup Ground pecans
1 pack Pillsb.+Butter Cake Mix
1 cup Sour cream
One half cup Amaretto
One half cup Water
2 x Eggs

GLAZE
1 cup Powdered sugar, sifted
2 tablespoon Cocoa
2 tablespoon Amaretto
1 tablespoon Butter/margarine, softened
1 tablespoon Corn syrup
3 teaspoon Water
2 teaspoon Ground pecans
6 x Maraschino cherries

Heat oven to 350F. Generously great 10in 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 One half 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, One half c. amaretto, One half cup water,
eggs and 2 eggyolks 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 tablespoon amaretto, margarine, corn
syrup and 24 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini