Chocolate Macaroon Cake
Source of Recipe
BBR
Recipe Introduction
Posted by: Clemantine_AL***********I found this recipe in a 2003 TOH
List of Ingredients
Filling
1 egg white
3 T sugar
2 cups flaked coconut, finely chopped
1 T all-purpose flour
Cake Batter
4 eggs, separated
1-3/4 cups sugar, divided
1/2 cup shortening
1/2 cup sour cream
2 tsp vanilla extract
1/2 cup brewed coffee
1/4 cup buttermilk
2 cups all-purpose flour
1/2 cup baking cocoa
1 tsp baking soda
1 tsp salt
Frosting
1 cup semisweet chocolate chips, melted and cooled
3 T butter, softened
2 cups powdered sugar
5 T milk
Recipe
Filling: 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.
Cake Batter: In a large mixing 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 soft glossy peaks form and sugar is dissolved; set aside. In another mixing bowl, cream shortening and remaining sugar. 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.
Pour half the batter into an ungreased 10-in. tube pan with removable bottom. Drop coconut filling by spoonfuls over batter. Top with remaining batter. Bake at 350 for 55-60 min. or until a toothpick comes out clean. Immediately invert cake onto a wire rack; cool completely, about 1 hour. Run a knife around side of pan and remove.
Frosting: In mixing bowl, combine frosting ingredients. Beat until smooth and creamy. Spread over the top and sides of cake.
Yield: 12-16 servings
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