Chocolate Macaroon Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Desserts | 12 | Servings | |
INGREDIENTS
| 2 | c | Flour, sifted |
| 1 3/4 | c | Sugar |
| 1/2 | c | Unsweetened cocoa |
| 1 | t | Salt |
| 1 | t | Soda |
| 2 | t | 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 | T | Flour |
| 1 | t | Vanilla |
| 2 | c | Confectioners' sugar |
| 1 | T | Butter |
| 1/2 | t | Vanilla |
| 3 | T | Milk |
| 1/4 | c | Cocoa |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 286
Calories From Fat: 50
Total Fat: 5.9g
Cholesterol: 7.8mg
Sodium: 335.5mg
Potassium: 156.8mg
Carbohydrates: 57.1g
Fiber: 3.1g
Sugar: 36.7g
Protein: 4.1g