Chocolate macaroon cake

Yield: 12 Servings

Measure Ingredient
2 cups Flour, sifted
1¾ cup Sugar
½ cup Unsweetened cocoa
1 teaspoon Salt
1 teaspoon Soda
2 teaspoons Vanilla
¾ cup Water
½ cup Shorting
½ cup Sour cream
4 Eggs, reserve 1 for filling
1 Egg white, reserved
¼ cup Sugar
1 cup Coconut, grated
1 tablespoon Flour
1 teaspoon Vanilla
2 cups Confectioners' sugar
1 tablespoon Butter
½ teaspoon Vanilla
3 tablespoons Milk
¼ cup Cocoa

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.

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