Chocolate macaroon cake

12 Servings

Ingredients

QuantityIngredient
2cupsFlour, sifted
cupSugar
½cupUnsweetened cocoa
1teaspoonSalt
1teaspoonSoda
2teaspoonsVanilla
¾cupWater
½cupShorting
½cupSour cream
4Eggs, reserve 1 for filling
1Egg white, reserved
¼cupSugar
1cupCoconut, grated
1tablespoonFlour
1teaspoonVanilla
2cupsConfectioners' sugar
1tablespoonButter
½teaspoonVanilla
3tablespoonsMilk
¼cupCocoa

Directions

CAKE

COCONUT-MACAROON FILLING

CHOCOLATE GLAZE

Filling: In small bowl, beat egg white at high speed until soft peaks form. Gradually add sugar; beat until stiff peaks form. By hand, stir in coconut, flour and vanilla; blend well. Set this mixture aside.

Cake: In large mixing bowl, combine all ingredients; blend at low speed until moistened; beat 3 minutes at medium speed. Pour batter into greased and floured 12 cup Bundt pan. Drop teaspoonfuls of the coconut filling over the chocolate batter. Bake at 350 F. for 50-60 minutes or until cake tests done. Cool in pan 10-15 minutes. Turn out on wire rack or serving place to complete cooling. Top with Chocolate Glaze.

Glaze: In small bowl, combine sugar, cocoa and butter. Add vanilla; add milk gradually to achieve desired consistency and stir until smooth.