Italian Sour Cream Cake

• 1 c. powdered sugar, sifted
• 2 Tbsp. cocoa
• 2 Tbsp. Amaretto
• 1 Tbsp. butter, softened
• 1 Tbsp. corn syrup
• 2 to 4 tsp. water
• 2 tsp. ground pecans
• 6 maraschino cherries

1. Heat oven to 350u0b0.
2. Grease and flour 10-inch tube pan.
3. In small bowl, beat 2 egg whites until foamy.
4. Gradually add brown sugar.
5. Beat until stiff peaks form.
6. Fold in coconut and 1/2 cup ground pecans.
7. Spread meringue on bottom and up sides of pan to within 1 inch of top.
8. Blend cake mix, sour cream, Amaretto, 1/2 cup water, eggs and 2 egg yolks at low speed until moistened. Pour batter into prepared pan.
9. Bake at 350u0b0 for 55 to 65 minutes. Cool completely.
10. Blend powdered sugar, cocoa, Amaretto, butter, corn syrup and water until smooth.
11. Spoon over top of cake. Sprinkle with 2 teaspoons ground pecans.
12. Garnish with cherries.

powdered sugar, cocoa, butter, corn syrup, water, ground pecans, maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=90982 (may not work)