Italian Sour Cream Saronno Cake

• 2 eggs, separated
• 1 cup coconut, shredded
• 12 cup pecans or 12 cup walnuts, ground
• 2 teaspoons pecans or 2 teaspoons walnuts, ground
• 1 package pudding (included butter recipe cake mix)
• 12 cup brown sugar
• 1 cup sour cream
• 12 cup water
• 2 eggs
• 12 cup amaretto di saronno liqueur
• 6 maraschino cherries
• 1 cup confectioners' sugar, sifted
• 2 tablespoons amaretto liqueur
• 2 -4 tablespoons water
• 1 tablespoon corn syrup
• 2 tablespoons cocoa
• 1 tablespoon butter, softened

1. In a small bowl, beat 2 egg whites until foam.
2. Gradually add brown sugar.
3. Beat until stiff peaks form, about 3 minutes.
4. Fold in coconut and ground nuts.
5. Spread meringue on bottom and up sides of generously greased 10-inch tube pan to within 1 inch of the top of the pan.
6. In large bowl, blend cake mix, sour cream, Amaretto, water, whole eggs, and remaining 2 egg yolks at low speed until moistened.
7. Beat 2 min.
8. at high speed.
9. Pour batter evenly on top of meringue in pan.
10. Bake at 350 for 55-60 minutes until done (use toothpick test).
11. Cool upright in pan for 10 minutes.
12. Loosen sides and invest into serving p late.
13. Cool completely.
14. Spoon glaze over top of cake, allowing some to run down sides.
15. Sprinkle with remaining 2 tsp.
16. ground nuts and garnish with cherries.
17. In a small bowl, blend all ingredients until smooth.

eggs, coconut, pecans, pecans, pudding, brown sugar, sour cream, water, eggs, liqueur, maraschino cherries, sugar, liqueur, corn syrup, cocoa, butter

Taken from www.food.com/recipe/italian-sour-cream-saronno-cake-3597 (may not work)