Amaretto Cake

• 2 eggs, separated
• 12 cup packed brown sugar
• 1 cup coconut
• 12 cup ground pecans
• 1 (18 ounce) packagebutter-recipe cake mix (with pudding in the mix)
• 12 cup Amaretto
• 1 cup sour cream
• 12 cup water
• 2 eggs
• 1 cup confectioners' sugar
• 2 tablespoons cocoa
• 2 tablespoons Amaretto
• 1 tablespoon butter, softened
• 1 tablespoon corn syrup
• 2 -4 teaspoons water
• 2 teaspoons ground pecans
• 6 maraschino cherries

1. Preheat oven to 350 degrees.
2. Generously grease a 10-inch bundt pan (or use non-stick cooking spray).
3. In a small bowl, beat 2 egg whites until foamy.
4. Gradually add the brown sugar and continue to beat until stiff peaks form, about 3 minutes.
5. Fold in coconut and 1/2 cup pecans.
6. Spread the meringue on the bottom and up the sides of the prepared pan, to within 1 inch of the top of the pan.
7. In a large bowl, blend the cake mix, sour cream, 1/2 cup amaretto, 1/2 cup water, eggs and 2 egg yolks.
8. Beat at low speed until moistened; beat at high speed for 2 minutes.
9. Pour batter evenly into prepared pan with meringue.
10. Bake at 350 degrees for 55-65 minutes, until a toothpick inserted in the center of the cake comes out clean.
11. Cool in pan 10 minutes, then loosen sides and invert onto a serving plate.
12. Cool completely.
13. In a small bowl, blend confectioners sugar, cocoa, 2 tablespoons amaretto, butter, corn syrup, and 2 teaspoons water.
14. If the glaze is too stiff, up to 2 more teaspoons of water may be added.
15. Spoon the glaze over the cooled cake, allowing some to run down the sides.
16. Sprinkle with 2 teaspoons ground pecans and garnish with cherries.

eggs, brown sugar, coconut, ground pecans, packagebutter, sour cream, water, eggs, sugar, cocoa, butter, corn syrup, ground pecans, maraschino cherries

Taken from www.food.com/recipe/amaretto-cake-367295 (may not work)