Chocolate macaroon tunnel cake

Yield: 16 Servings

Measure Ingredient
1¼ cup Sugar
6 tablespoons Vegetable oil
2 larges Eggs
3 cups All-purpose flour
1¼ teaspoon Baking soda
¼ teaspoon Salt
1½ cup Lowfat buttermilk
2 teaspoons Vanilla
½ cup Flaked sweetened coconut
1½ teaspoon Coconut flavoring; divided
⅓ cup Unsweetened cocoa
\N \N Cooking spray
¾ cup Sifted powdered sugar
1 tablespoon Skim milk

1. Preheat oven to 350 oF. 2. Combine 1¼ cups sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add eggs, 1 at a time, beating well after each addition. 3. Combine flour, baking soda, and salt; add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. 4. Combine 1 cup batter, coconut, and 1 teaspoon coconut flavoring in a small bowl; stir well. Set aside. Add cocoa to remaining batter in large bowl; stir well. Reserve 1 cup chocolate batter and set aside. Pour remaining chocolate batter into 12 cup bundt pan coated with cooking spray.

Spoon coconut batter over center of batter to form a ring making sure not to touch sides of pan. Top with reserved chocolate batter, spreading evenly to cover. 5. Bake at 350 oF for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Combine remaining ½ teaspoon co conut flavoring, powdered sugar, and skim milk; stir well. Drizzle over cake. Yield: 16 servings.

Calories 258 (27% from fat); fat 7.7g (sat 2⅕ g mono, 1⅘ g poly, 2.7g); protein 4.7g: carb 42.6g; fiber .8g; chol 28mg; iron 1½ mg; sodium 15 mg; calc 38 mg.

Recipe by: Cooking Light Magazine, October 1996 Posted to Bakery-Shoppe Digest V1 #526 by Suzy Lewis <lewises@...> on Jan 22, 1998

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