Italian Sour Cream Cake

Ingredients

4 eggs
240 ml sour cream
110 gr firmly packed brown sugar
120 ml amaretto
80 gr coconut
120 ml water
2 1/2 pecans
1 package pillsbury butter cake mix
200 gr powdered sugar sifted
22 gr corn syrup
12 gr cocoa
16 ml water
30 ml amaretto
14 gr butter
6 maraschino cherries

Instructions

Heat oven to 180ºC . Generously grease a 25 cm tube pan. In a small bowl, beat 2 egg whites until foamy. Gradually add brown sugar; beat until stiff peaks form about 3 minutes. Fold in coconut and half c. ground pecans. Spread meringue on bottom and up sides of pan to within 1 in. of top. In a large bowl, combine cake mix, sour cream, half c. amaretto, half c water, eggs and 2 egg-yolks at low speed until moistened; beat 2 minutes at high speed. Pour batter into pan. Bake at 180ºC for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan for 10 minutes; loosen sides and invert onto serving plate. Cool completely. In a small bowl, blend powdered sugar, cocoa, 2 Tb amaretto, margarine, corn syrup and 2 to 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.