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Macaroon Marble Cake




Source of Recipe


billk54


List of Ingredients




1/2 cup shortening
1/4 cup sugar
4 eggs, separated and divided
1/4 cup cocoa
1 teaspoon instant coffee granules
3/4 cup hot water
2 cups all-purpose flour
1/2 cup commercial sour cream
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar, divided
1 teaspoon vanilla extract
1 (7-ounce) package flaked coconut
1 tablespoon all-purpose flour
Chocolate Glaze (recipe follows)


Recipe



Cream shortening; gradually add 1/4 cup sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition.

Dissolve cocoa and instant coffee granules in hot water; add half of cocoa mixture to egg yolk mixture alternately with 2 cups flour, beginning and ending with flour.

Combine sour cream, 1 teaspoon vanilla, baking soda, and salt in a small mixing bowl, stirring well; add to batter with remaining half of cocoa mixture.

Beat 3 egg whites (at room temperature) in a large bowl at high speed of an electric mixer 1 minute or until soft peaks form. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Gently fold meringue mixture into batter.

Beat 1 egg white (at room temperature) in a medium bowl at high speed 1 minute or until soft peaks form. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Gently stir in 1 teaspoon vanilla, coconut, and 1 tablespoon flour.

Spoon half of batter into a greased 10-inch tube pan. Sprinkle with coconut mixture. Top with remaining batter. Bake at 350 degrees for 1 hour to 1 hour and 10 minutes. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Drizzle Chocolate Glaze over top of cake.

Makes one 10-inch cake

CHOCOLATE GLAZE:

1 (6-ounce) package semisweet chocolate morsels
1 tablespoon shortening
1/2 teaspoon vanilla extract

Combine all ingredients in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Use immediately.

Makes about 1/2 cup