Sour Cream Cake Recipe

• 2 large Eggs (separated)
• 1 cup Sour Cream
• ½ cup Brown Sugar (firmly packed)
• ½ cup Amaretto Liqueur
• 1 cup Coconut
• ½ cup Water
• ½ cup ground Pecans
• 2 Eggs
• 1 package Cake Mix
  
  For Icing:
• 1 cup powdered Sugar (sifted)
• 1 tbsp Corn Syrup
• 2 tbsp Cocoa Powder
• 3 tsp Water
• 2 tbsp Amaretto Liqueur
• 2 tsp ground Pecans
• 1 tbsp Butter (softened)
• 6 Maraschino Cherries

• Preheat oven to 350 degrees F.
• Beat 2 egg whites in a bowl until foamy.
• Stir in brown sugar and beat until stiff peaks form.
• Add in coconut and ground pecans. Keep meringue aside.
• Combine cake mix and sour cream with amaretto liqueur, water, eggs, and separated 2 egg yolks at low speed until moistened. Beat for 2 minutes on high speed to form a smooth batter.
• Prepare a buttered pan, spreading meringue in the bottom and 1 inch upside bottom. Pour the batter into the pan.
• Bake for 55 to 65 minutes, or until toothpick inserted in center comes out clean.
• Remove and cool for few minutes. Invert the pan and shift the cake into a serving plate.
• Prepare the icing by blending the icing ingredients together, except cherries and pecans.
• Spread over the cake after it has cooled completely.
• Decorate with cherries and pecans.
• Cut into slices and serve.