Chocolate Macaroon Filled Cake |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I love the macaroon filling in this cake. it is easy to make you just drop the filling in. Ingredients:
1 egg white |
3 tablespoons sugar |
2 cups flaked coconut, finely chopped |
1 tablespoon all-purpose flour |
cake batter |
4 eggs, separated |
1-3/4 cups sugar, divided |
1/2 cup shortening |
1/2 cup sour cream |
2 teaspoons vanilla extract |
1/2 cup cold brewed coffee |
1/4 cup buttermilk |
2 cups all-purpose flour |
1/2 cup baking cocoa |
1 teaspoon baking soda |
1 teaspoon salt |
frosting |
1 cup semisweet chocolate chips, melted and cooled |
3 tablespoons butter, softened |
2 cups confectioners' sugar |
5 tablespoons milk |
Directions:
1. In a small bowl, beat egg white on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in coconut and flour; set aside.
2. In a large bowl, beat the egg whites on medium until soft peaks form. gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved; set aside.
3. In another large bowl, cream shortening and remaining sugar until light and fluffy. Add the egg yolks, sour cream and vanilla; beat until creamy. Combine coffee and buttermilk. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee mixture. Beat until combined. Fold in beaten egg whites.
4. Pour half of the batter into an ungreased 10-in. tube pan with removable bottom. Drop coconut filling by spoonfuls over batter. Top with remaining batter.
5. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Immediately invert cake onto a wire rack; cool completely, about 1 hour. Run a knife around side of pan and remove.
6. In a small bowl, beat frosting ingredients until smooth and creamy. Spread over the top and sides of cake. Yield: 12-16 servings.
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