Chocolate Macaroon Cake
Source of Recipe
www.
List of Ingredients
� 2 cups all-purpose flour
� 1-3/4 cups sugar
� 1/2 cup unsweetened cocoa
� 1 teaspoon salt
� 1 teaspoon soda
� 2 teaspoons vanilla
� 1/2 cup shortening
� 1/2 cup dairy sour cream
� 3/4 cup cold water
� 4 eggs (reserve 1 egg white for filling)
COCONUT-MACAROON FILLING
� Reserved egg white
� 1/4 cup sugar
� 1 cup grated coconut
� 1 tablespoon flour
� 1 teaspoon vanilla
GLAZE
� 1 cup powdered sugar
� 3 tablespoons unsweetened cocoa
� 2 tablespoons butter
� 2 teaspoons vanilla 1 to 3 tablespoons hot water
Recipe
Generously grease a 10-inch bundt pan and preheat oven to 350 degrees.
First prepare coconut-macaroon filling: In small mixer 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 aside.
In large mixer bowl, combine all ingredients for the cake, except the filling.
Blend at low speed until moistened; beat 3 minutes at medium speed, scraping
bowl occasionally. Pour chocolate batter into prepared pan, spreading to
edges.
Drop teaspoons of filling over chocolate batter.
Bake 55 to 65 minutes until top springs back when touched lightly in center.
While cake is cooling, make glaze (instructions below.) Cool cake 30 minutes;
remove from pan. Cool completely before drizzling with chocolate glaze.
Glaze: Mix glaze ingredients until smooth. Spoon over cooked cake.
Tips: Cake may be baked as directed in 10-inch tube pan that has been greased
on the bottom only. Do not invert to cool. Cake may be served with whipped
cream.
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