This meringue-crusted cake is very tender and very special.
ITALIAN SOUR CREAM CAKE
Ms, Betty Doli
St. Louis, Missouri
CAKE
2 eggs, separated
1/2 cup firmly packed brown sugar
1 cup coconut
1/2 cup ground pecans or nuts
1 pkg. Pillsbury Plus Butter Recipe Cake Mix
1 cup dairy sour cream 1/2 cup amaretto
1/2 cup water
2 eggs
GLAZE
1 cup powdered sugar, sifted
2 tablespoons cocoa
2 tablespoons amaretto
1 tablespoon Parkay
margarine or butter, softened
1 tablespoon corn syrup
2 to 4 teaspoons water
2 teaspoons ground pecans or nuts
6 maraschino cherries
Heat oven to 350°F. Using 2 tablespoons shortening, generously grease
10-inch 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 Y2 cup ground pecans. Spread meringue on bottom and up sides of
pan to within 1 inch of top of pan. In larae bowl, blend cake rrux. sour
cream, ':fJ2 cup amaretto, 1/2 cup water, eggs and 2 egg yolks at low speed
untll moistened; beat 2 minutes at highest speed. Pour batter evenly into
prepared pan.
Bake at 350°F. for 55 to 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 tablespoons amaretto, margarine, corn syrup and water until smooth.
Spoon over top of cake, allowing some to run down sides. Sprinkle with 2
teaspoons ground pecans; garnish with cherries.
16 servings.
HIGH ALTITUDE-Above 3500 Feet: Add 3 tablespoons fiour to dry cake mix, Bake
at 375°F, for 50 to 60 minutes.
ITALIAN SOUR CREAM CAKE NUTRITION INFORMATION PER SERVING
SERVING SIZE: PERCENT U.S. ROA
1/16 OF RECIPE PER SERVING
CALORIES 330 PROTEIN 6%
PROTEIN 4g VITAMIN A 6%
CARBOHYDRATE 44g VITAMINC
FAT 13g THIAMINE 8%
SODIUM 185mg RIBOFLAVIN 4%
PCTASSIUM 105mg NIACIN 4%
CALCIUM 6%
IRON 8%
. Contains less than 2% of the U,S, RDA of this nutrient
Pillsbury America's 30th Bake-Off Cookbook 1982
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