Chocolate Macaroon Bundt Cake
Source of Recipe
Allrecipes
Recipe Introduction
Chocolate Bundt cake with a coconut filling. Makes 1 - 10 inch Bundt pan
(12 servings).
List of Ingredients
2 cups sifted all-purpose flour
1 3/4 cups white sugar
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1/4 cup water
1/2 cup shortening
1/2 cup sour cream
4 egg yolks
3 egg whites
1 egg white
1/4 cup white sugar
1 cup flaked coconut
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
Recipe
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10
inch Bundt pan.
2 Make the filling. Beat 1 egg white in a small bowl until peaks form.
Gradually beat in 1/4 cup sugar Beat until stiff peaks form. Fold in coconut, 1
tablespoon flour and 1 teaspoon vanilla. Set aside.
3 In a large bowl, mix together 2 cups flour , 1 3/4 cup sugar, cocoa,
salt and soda. Add 2 teaspoons vanilla, water, shortening, sour cream egg
yolks and 3 egg whites. Blend at low speed until moistened, then beat at
medium speed for 3 minutes.
4 Pour cake batter into a 10 inch Bundt pan. Drop the filling by teaspoons
around the top of the batter, avoiding the edges.
5 Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until a
toothpick inserted into the center of the cake comes out clean. Let it cool in
the pan for 10 minutes , then turn out onto a wire rack to continue
cooling. Top with Chocolate Glaze.
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