Try this Italian Sour Cream Cake recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350F. Generously great 10-in 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 1/2 c. ground pecans. Spread meringue on bottom and up sides of pan to within 1 in. of top of pan. In large bowl, combine cake mix, sour cream, 1/2 c. amaretto, 1/2 c water, eggs and 2 egg-yolks at low speed until moistened; beat 2 miutes at high speed. Pour batter into pan. Bake at 350F for 55 to 65 min. 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. Comes fron "Best of the BAKE OFF Contest", year unknown.
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 279 | ||
Calories from Fat: 136 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 270mg | 83 % | |
Sodium 120.1mg | 4 % | |
Potassium 174.4mg | 5 % | |
Total Carbohydrate 24.6g | 7 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 23.4g | ||
Protein 9g | 13 % | |
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: 279
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