weekend recipes
Heat oven to 350~. Generously great 10" tube pan. In small bowl; beat 2 egg whites until foamy. Gradually add brown sugar; beat until stiff peaks form about 3 minutes. Fold in coconut and ground pecans. Spread meringue on bottom and up sides of pan to within 1" of top of pan. In large bowl, combine cake mix, sour cream, amaretto, water, eggs and 2 egg-yolks at low speed until moistened; beat 2 minutes at high speed.
Pour batter into pan. Bake at 350~ for 55-65 minutes, or until toothpick inserted in center comes out clean. Cool upright in pan 10 minutes; loosen sides and invert onto serving plate. Cool completely.
In small bowl, blend powdered sugar, cocoa, 2 tb amaretto, margarine, corn syrup and 2-4 tsp water until of desired spreading consistency. Spoon over top of cake, allowing some to run down sides. Garnish with ground pecans and cherries.
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 277 | ||
Calories from Fat: 126 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 271.5mg | 84 % | |
Sodium 120mg | 4 % | |
Potassium 160.7mg | 4 % | |
Total Carbohydrate 26.7g | 8 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 25.7g | ||
Protein 8.7g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 277
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