Amaretto Cake
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 16
Yields: 1 cake
Ingredients
- 2 eggs, separated
- 1⁄2 cup packed brown sugar
- 1 cup coconut
- 1⁄2 cup ground pecans
- 1 (18 ounce) package butter-recipe cake mix (with pudding in the mix)
- 1⁄2 cup Amaretto
- 1 cup sour cream
- 1⁄2 cup water
- 2 eggs
Glaze
- 1 cup confectioners' sugar
- 2 tablespoons cocoa
- 2 tablespoons Amaretto
- 1 tablespoon butter, softened
- 1 tablespoon corn syrup
- 2 -4 teaspoons water
- 2 teaspoons ground pecans
- 6 maraschino cherries
Directions
- Preheat oven to 350 degrees. Generously grease a 10-inch bundt pan (or use non-stick cooking spray).
- In a small bowl, beat 2 egg whites until foamy. Gradually add the brown sugar and continue to beat until stiff peaks form, about 3 minutes. Fold in coconut and 1/2 cup pecans.
- Spread the meringue on the bottom and up the sides of the prepared pan, to within 1 inch of the top of the pan.
- In a large bowl, blend the cake mix, sour cream, 1/2 cup amaretto, 1/2 cup water, eggs and 2 egg yolks. Beat at low speed until moistened; beat at high speed for 2 minutes. Pour batter evenly into prepared pan with meringue.
- Bake at 350 degrees for 55-65 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in pan 10 minutes, then loosen sides and invert onto a serving plate. Cool completely.
- In a small bowl, blend confectioners sugar, cocoa, 2 tablespoons amaretto, butter, corn syrup, and 2 teaspoons water. If the glaze is too stiff, up to 2 more teaspoons of water may be added.
- Spoon the glaze over the cooled cake, allowing some to run down the sides. Sprinkle with 2 teaspoons ground pecans and garnish with cherries.
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