Italian Sour Cream Cake

• 2 large eggs separated
• 1 cup sour cream
• 1/2 cup brown sugar firmly packed
• 1/2 cup amaretto liqueur
• 1 cup coconut
• 1/2 cup water
• 1/2 cup pecans ground
• 2 large eggs
• 1 package cake mix
• 1 cup powdered sugar sifted
• 1 tablespoon corn syrup, light
• 2 tablespoon cocoa powder
• 3 teaspoon water
• 2 tablespoon amaretto liqueur
• 2 teaspoon pecans ground
• 1 tablespoon butter softened
• 6 each maraschino cherries

1. Heat oven to 350F (180C).
2. Generously grease a 10 inch tube pan.
3. In a small bowl, beat 2 egg whites until foamy.
4. Gradually add brown sugar; beat until stiff peaks form about 3 minutes.
5. Fold in coconut and 1/2 cup ground pecans.
6. Spread meringue on bottom and up sides of pan to within 1 inch of top.
7. In a large bowl, combine cake mix, sour cream, 1/2 cup amaretto, 1/2 cup water, eggs and 2 egg-yolks at low speed until moistened; beat 2 minutes at high speed.
8. Pour batter into pan.
9. Bake at 350F (180C) for 55 to 65 minutes or until toothpick inserted in center comes out clean.
10. Cool upright in pan for 10 minutes; loosen sides and invert onto serving plate.
11. Cool completely.
12. In a small bowl, blend powdered sugar, cocoa, 2 Tb amaretto, butter, corn syrup and 2 to 4 teaspoon water until of desired spreading consistency.
13. Spoon over top of cake, allowing some to run down sides.
14. Garnish with ground pecans and cherries.

eggs, sour cream, brown sugar, liqueur, coconut, water, pecans ground, eggs, cake mix, powdered sugar, corn syrup, cocoa powder, water, liqueur, pecans ground, butter, maraschino cherries

Taken from recipeland.com/recipe/v/italian-sour-cream-cake-42289 (may not work)