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Amaretto
1 Tablespoon softened butter
1 Tablespoon corn syrup
2-4 teaspoons water
2 teaspoons slivered almonds
7 maraschino cherries

DIRECTIONS:

Preheat oven to 350 degrees and generously grease a 10 inch tube pan.

In a small bowl, beat 2 egg whites until foamy. Gradually add the brown sugar and beat until stiff peaks form. This takes about 3 minutes. Fold the coconut and slivered almonds into the meringue. Spread the meringue on the bottom of the pan and on the sides to within an inch of the top of the tube pan.

In a large bowl, blend the cake mix, amaretto, sour cream, 2 whole eggs and the 2 egg yolks at low speed until moistened. Beat 2 minutes on high speed. Pour the cake batter into the greased tube pan. Bake at 350 degrees 55-65 minutes, or until a toothpick inserted in middle comes out clean. Cool upright in tube pan 10 minutes, then loosen from pan and invert onto wire cooling rack. Allow to cool completely before proceeding with the following glaze.

GLAZE DIRECTIONS:

In a small bowl, blend the powdered sugar, cocoa, butter, corn syrup, Amaretto, and water until smooth. Transfer cake from wire cooling rack to cake stand. Spoon this glaze over the cake, allowing some of the glaze to drip down the sides of the cake. Sprinkle with almond slivers and garnish with the cherries by placing 6 of them in a circle one inch from the outer edge of the cake and 1 in the center.

This makes a beautiful cake to serve for the Thanksgiving Holiday as well as being very delicious.

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