Chocolate Macaroon Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
CAKE
2 cup: Flour, sifted
1 3/4 cup: Sugar,
1/2 cup: Unsweetened cocoa,
1 tsp: Salt,
1 tsp: Soda,
2 tsp: Vanilla,
3/4 cup: Water,
1/2 cup: Shorting,
1/2 cup: Sour cream,
4: Eggs, reserve 1 for filling
COCONUT-MACAROON FILLING
1: Egg white, reserved
1/4 cup: Sugar,
1 cup: Coconut, grated
1 tbsp: Flour,
1 tsp: Vanilla,
CHOCOLATE GLAZE
2 cup: Confectioners sugar,
1 tbsp: Butter,
1/2 tsp: Vanilla,
3 tbsp: Milk,
1/4 cup: Cocoa,
Directions:
Filling: In small bowl, beat egg white at high speed until soft peaks
form. Gradually add sugar; beat until stiff peaks form. By hand,
stir in coconut, flour and vanilla; blend well. Set this mixture
aside.
Cake: In large mixing bowl, combine all ingredients; blend at low
speed until moistened; beat 3 minutes at medium speed. Pour batter
into greased and floured 12 cup Bundt pan. Drop teaspoonfuls of the
coconut filling over the chocolate batter. Bake at 350 F. for 50-60
minutes or until cake tests done. Cool in pan 10-15 minutes. Turn
out on wire rack or serving place to complete cooling. Top with
Chocolate Glaze.
Glaze: In small bowl, combine sugar, cocoa and butter. Add vanilla;
add milk gradually to achieve desired consistency and stir until
smooth.
Source from luhu.jp
form. Gradually add sugar; beat until stiff peaks form. By hand,
stir in coconut, flour and vanilla; blend well. Set this mixture
aside.
Cake: In large mixing bowl, combine all ingredients; blend at low
speed until moistened; beat 3 minutes at medium speed. Pour batter
into greased and floured 12 cup Bundt pan. Drop teaspoonfuls of the
coconut filling over the chocolate batter. Bake at 350 F. for 50-60
minutes or until cake tests done. Cool in pan 10-15 minutes. Turn
out on wire rack or serving place to complete cooling. Top with
Chocolate Glaze.
Glaze: In small bowl, combine sugar, cocoa and butter. Add vanilla;
add milk gradually to achieve desired consistency and stir until
smooth.
Source from luhu.jp