E
Edoc
Guest
Chocolate Macaroon Tunnel Cake
This cake recipe is the result of a discontinued, but wonderful box mix. It is a chocolate cake that
slices to reveal a beautiful white coconut center. Yummy! The vanilla glaze can easily be made into
chocolate by adding 2 tablespoons of cocoa powder.
Prep Time: approx. 20 Minutes. Cook Time: approx. 1 Hour 5 Minutes. Ready in: approx. 1 Hour 25
Minutes. Makes 16 servings.
1/2 cup shortening 1 3/4 cups white sugar 1 egg yolk 2 teaspoons vanilla extract 4 eggs 2 cups
sifted all-purpose flour
2/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt
3/4 cup cold water
4/2 cup sour cream
Coconut Macaroon Filling: 1 egg white
5/4 cup white sugar 1 cup flaked coconut 1 tablespoon all-purpose flour 1 teaspoon vanilla extract
Vanilla Glaze: 2 cups sifted confectioners' sugar 1 tablespoon butter, softened 1 teaspoon vanilla
extract 2 tablespoons milk, or as needed
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large
bowl, blend together the shortening, 1 3/4 cups white sugar, egg yolk and vanilla until smooth. Beat
in eggs one at a time using an electric mixer. Combine 2 cups flour, cocoa, baking soda and salt;
stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared
Bundt pan.
In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle
in 1/4 cup white sugar while continuing to whip to firm peaks. Fold in the coconut, 1 tablespoon of
flour and 1 teaspoon of vanilla by hand using a spatula or wooden spoon. Drop this mixture by
teaspoonfuls over the chocolate batter in the pan. Be careful not to let the filling touch the sides
of the pan. Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake
comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to
cool completely. Remove cake from pan, and drizzle with vanilla glaze. To make vanilla glaze, mix
together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the
mixture is thick but pourable. Drizzle over cooled cake.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
This cake recipe is the result of a discontinued, but wonderful box mix. It is a chocolate cake that
slices to reveal a beautiful white coconut center. Yummy! The vanilla glaze can easily be made into
chocolate by adding 2 tablespoons of cocoa powder.
Prep Time: approx. 20 Minutes. Cook Time: approx. 1 Hour 5 Minutes. Ready in: approx. 1 Hour 25
Minutes. Makes 16 servings.
1/2 cup shortening 1 3/4 cups white sugar 1 egg yolk 2 teaspoons vanilla extract 4 eggs 2 cups
sifted all-purpose flour
2/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt
3/4 cup cold water
4/2 cup sour cream
Coconut Macaroon Filling: 1 egg white
5/4 cup white sugar 1 cup flaked coconut 1 tablespoon all-purpose flour 1 teaspoon vanilla extract
Vanilla Glaze: 2 cups sifted confectioners' sugar 1 tablespoon butter, softened 1 teaspoon vanilla
extract 2 tablespoons milk, or as needed
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large
bowl, blend together the shortening, 1 3/4 cups white sugar, egg yolk and vanilla until smooth. Beat
in eggs one at a time using an electric mixer. Combine 2 cups flour, cocoa, baking soda and salt;
stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared
Bundt pan.
In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle
in 1/4 cup white sugar while continuing to whip to firm peaks. Fold in the coconut, 1 tablespoon of
flour and 1 teaspoon of vanilla by hand using a spatula or wooden spoon. Drop this mixture by
teaspoonfuls over the chocolate batter in the pan. Be careful not to let the filling touch the sides
of the pan. Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake
comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to
cool completely. Remove cake from pan, and drizzle with vanilla glaze. To make vanilla glaze, mix
together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the
mixture is thick but pourable. Drizzle over cooled cake.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/