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cakeMix - Chocolate Macaroon Bundt Cake

Source of Recipe

from alicia's kitchen
cakeMix - Chocolate Macaroon Bundt Cake

for the macaroon filling:
2 egg whites
1/2 teaspoon almond extract
1/2 cup granulated white sugar
1/2 cup flaked coconut
1/4 cup flour

for the cake:
1 package 2 layer devil's food cake mix
1/3 cup vegetable oil
1 cup water
2 egg yolks
1 whole egg

for the glaze:
1 cup powdered confectioners sugar
1 Tablespoon + 1 teaspoon milk
1 teaspoon vegetable oil
1/4 teaspoon vanilla extract

Heat oven to 350.
Grease and flour a 10 inch tube/bundt pan.

for the macaroon filling:
Whip the egg whites and almond extract together until frothy in a small bowl.
Gradually add the sugar and beat until peaks are only slightly rounded.
Mix in the coconut and flour. Set aside.

for the cake:
Combine all the cake batter ingredients in a large bowl and mix well.
Spread half of the batter in the bundt pan.
Spoon the macaroon around in a ring on top the batter. Be sure not to let it touch the sides of the pan.
Carefully cover with remaining batter.
Bake for 55 - 65 minutes, or until a tester comes out clean.
Cool in the pan for 25 minutes. Then invert onto a serving plate.
Let cool completely before adding the glaze.

for the glaze:
Blend the confectioners sugar with the milk, oil, and vanilla.
If needed, add more sugar to thicken or milk to thin for desired consistency.
Drizzle glaze over cooled cake.
Makes 12 - 16 servings.