Chocolate Macaroon Cake - Bundt Cake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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I bought this recipe book Over 300 Delicious Ways to Use Your Bundt Pans many years ago at Eatons. Its wonderful, all the great recipes for bundt pans. This is one I enjoyed making. Ingredients:
2 cups sifted flour |
1 3/4 cups sugar |
1/2 cup unsweetened cocoa |
1 teaspoon salt |
1 teaspoon baking soda |
2 teaspoons vanilla |
3/4 cup cold water |
1/2 cup sour cream |
3 eggs |
1 egg yolk (reserve 1 white for filling) |
1/2 cup shortening |
1 egg white |
1/4 cup sugar |
1 cup grated coconut |
1 tablespoon flour |
1 teaspoon vanilla |
Directions:
1. Filling: In small bowl, beat egg white until soft peaks form.
2. Gradually add sugar; beat until stiff peaks form.
3. By hand, stir in coconut, flour and vanilla, blending well.
4. Set aside.
5. Cake: In large mixing bowl, combine all ingredients, blending at low speed until moistened.
6. Beat 3 minutes at medium speed and then pour batter into greased and flour 12 cup Bundt Pan.
7. Drop teaspoonfuls of coconut filling over the chocolate batter.
8. Bake at 350°F for 55-65 minutes or until cake tests done.
9. Cool 10-15 minutes in pan, then turn out onto serving plate or rack to cool completely.
10. Top with vanilla or chocolate glaze.
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