Chocolate Macaroon Tunnel Cake
Chocolate Macaroon Cake
Chocaroon Cake




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." Original recipe
yield: 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
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

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.

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






Chocolate Macaroon Cake

"This cake and its icing are made from scratch. I cook for a living
and the people that I have tried this on love it!" Original recipe
yield: 1 -10 inch bundt cake.

1 egg white
2 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded coconut
1 tablespoon all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup hot, brewed coffee
3 eggs
1 teaspoon baking soda
1/2 cup sour cream
1/2 cup shortening
1 teaspoon salt
2 cups sifted all-purpose flour
2 cups white sugar
4 tablespoons unsweetened cocoa powder
1/2 cup butter
1/4 cup corn syrup
1/2 cup milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt
pan.
To Make Filling: Beat egg white with 1 teaspoon vanilla until soft
mounds form. Add 1/2 cup sugar gradually beating until stiff peaks
form. Stir in coconut and 1 tablespoon flour.

Dissolve the cocoa in the hot coffee. Separate the three eggs. Set
aside the yolks. Beat the egg whites until soft mounds form. Gradually
beat in 1/2 cup sugar until meringue stands in stiff peaks.

Combine the sour cream and the baking soda. Beat 1 1/4 cups of the
sugar, shortening, egg yolks, 1 1/2 teaspoons salt, 1 teaspoon vanilla
and 1/2 of the of the cocoa mixture until light and creamy, about 4
minutes. Stir in 2 cups flour, the sour cream mixture and the remaining
cocoa mixture, blend well. Fold in the beaten egg whites.
Turn 1/2 of the chocolate batter into the prepared pan. Place 1/2 of
the coconut mixture on top. Cover with the remaining chocolate batter,
then the remaining coconut mixture.
Bake at 350 degrees F (175 degrees C) for 55 to 65 minutes. Let cake
cool completely before removing from pan and icing.

To Make Icing: In a saucepan over medium heat mix 2 cups sugar, 4
tablespoons cocoa together, the butter or margarine, corn syrup and the
milk together. Bring to boil and let boil for 1minute. Remove from
heat, let cool and beat until of spreading consistency. Stir in 1
teaspoon vanilla. Do not overcook!

Source: http://cake.allrecipes.com/az/ChocolateMacaroonCake.asp





Chocaroon Cake

"Love Macaroon Cookies? You'll love this recipe for chocolate cake
with macaroon in the center! Melted chocolate can be drizzled on top,
or sprinkle top with confectioners' sugar." Original recipe yield: 1
Bundt cake.

2 egg whites
1 pinch salt
1/3 cup white sugar
2 tablespoons all-purpose flour
1 3/4 cups flaked coconut
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 eggs
2 egg yolks
1 1/4 cups water
1/3 cup vegetable oil

Beat egg white with salt until foamy. Gradually add sugar, and continue
beating until mixture forms stiff shiny peaks. Blend in flour and
coconut.

Combine cake mix, instant pudding mix, eggs, yolks, water, and oil in a
large bowl. Blend, then beat with electric mixer on medium speed for 2
minutes. Pour 1/3 of the batter into a greased and floured Bundt pan.
Spoon in coconut mixture, and top with remaining batter.

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Remove to
wire rack, and cool thoroughly.

Source: http://cake.allrecipes.com/az/ChocaroonCake.asp


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