Preparation / Directions:
Heat oven to 350 degrees F. 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 1/2 cup ground pecans. Spread meringue on bottom and up sides of pan to within 1 inch of top of pan. In large bowl, combine cake mix, sour cream, 1/2 cup amaretto, 1/2 cup water, eggs and 2 egg-yolks at low speed until moistened; beat 2
minutes at high speed. Pour batter into pan. Bake at 350F 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, butter, 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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