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Chocolate: Chocolate Macaroon Ring Cake

Source of Recipe

Recipe written by Anne Byrn


Recipe Introduction

Jeanne Taylor, who lives in Florida, sent in this wonderful recipe for a chocolate cake filled with a chewy almond and coconut macaroon. I added a simple almond glaze to give a crowning touch to this special cake

List of Ingredients

MACAROON FILLING:





2 large eggs

1/2 teaspoon pure almond extract

1/2 cup granulated sugar

2/3 cup sweetened flaked coconut

1/4 cup all-purpose flour



CAKE:





Vegetable oil spray for misting the pan

Flour for dusting the pan

1 package (18.25 ounces) devil's food cake mix with pudding

1 large egg

1 cup water

1/3 cup vegetable oil



ALMOND GLAZE:





1 1/4 cups confectioners' sugar, sifted

1 to 2 tablespoons milk

1/2 teaspoon pure almond extract



Recipe

1. Prepare the filling: Separate the eggs, placing the whites in a medium-size mixing bowl and the yolks in a large mixing bowl. Set the yolks aside. Add the almond extract to the egg whites and beat with an electric mixer on high speed until frothy, 30 seconds. Gradually add the sugar while beating at high speed until soft peaks form, 1 to 1 1/2 minutes. Fold in the coconut and flour until just incorporated. Set the bowl aside while you prepare the cake.

2. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

3. Place the cake mix in the bowl with the reserved egg yolks. Add the whole egg, water, and oil. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined.

4. Pour half of the batter into the prepared pan. Spoon the macaroon filling in a ring on top of the batter, making sure it does not touch the sides of the pan. Spoon the remaining batter over the filling, smoothing it out with the rubber spatula. Place the pan in the oven.


5. Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 53 to 57 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.

6. For the glaze, place the confectioners' sugar in a small bowl and whisk in enough milk to make a spoonable mixture. Whisk in the almond extract.

7. Place the cake on a serving platter and spoon the glaze over it. Let the cake rest for 10 minutes before slicing.

8. Slice and serve.


Store this cake, in a cake saver or under a glass dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.