wrote:
> Greetings;
> I need help! I am looking for a cake that my mother used to be
able
> to make in the 70's (and maybe 80's)
>
> It was a bundt cake mix that was made of chocolate, had a moist
> coconut center and had a delicious vanilla icing. It used to come in
a
> complete mix but since then, I guess pillsbury decided to get rid of
> them. It was an excellent cake mix at the time and have really come
to
> miss it. Nothing that I ever found in a store every came close to
it!
>
> Any help would be great!!!
>
> Thanx.
> Tom

>From Allrecipes.com

http://cake.allrecipes.com/az/ChcltMcrnTnnlCk.asp


Chocolate Macaroon Tunnel Cake

Submitted by: Juanita

"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." Original recipe
yield: 16 servings.


INGREDIENTS:

* 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
* 1/2 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 3/4 cup cold water
* 1/2 cup sour cream
*
* COCONUT MACAROON FILLING:
* 1 egg white
* 1/4 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


DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and
flour a 10 inch Bundt pan.

2. 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.

3. 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.

4. 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.

5. 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.





Rusty