| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Cakes | 12 | Servings | |
INGREDIENTS
| 2 | c | Flour, sifted |
| 1 3/4 | c | Sugar |
| 1/2 | c | Unsweetened cocoa |
| 1 | ts | Salt |
| 1 | ts | Soda |
| 2 | ts | Vanilla |
| 3/4 | c | Water |
| 1/2 | c | Shorting |
| 1/2 | c | Sour cream |
| 4 | Eggs, reserve 1 for filling | |
| 1 | Egg white, reserved | |
| 1/4 | c | Sugar |
| 1 | c | Coconut, grated |
| 1 | tb | Flour |
| 1 | ts | Vanilla |
| 2 | c | Confectioners' sugar |
| 1 | tb | Butter |
| 1/2 | ts | Vanilla |
| 3 | tb | Milk |
| 1/4 | c | Cocoa |
INSTRUCTIONS
CAKE COCONUT-MACAROON FILLING CHOCOLATE GLAZE 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is bigger than any church”