“My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. This recipe came from a column in the Houston Chronicle where readers could send in requests for recipes and submit recipes in answer to the requests. This lovely and delicious cake is great for any occasion!”
READY IN:
1hr 15mins
SERVES:
16
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Generously grease a 10-inch bundt pan (or use non-stick cooking spray).
  2. 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.
  3. Spread the meringue on the bottom and up the sides of the prepared pan, to within 1 inch of the top of the pan.
  4. 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.
  5. 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.
  6. 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.
  7. 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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