Chocolate Macaroon Bundt Cake recipe
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Ingredients
- 2 cups sifted all-purpose flour 1 ¾ cups white sugar ½ cup unsweetened cocoa powder 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons vanilla extract ¼ cup water ½ cup shortening ½ cup sour cream 4 egg yolks 3 egg whites 1 egg white ¼ cup white sugar 1 cup flaked coconut 1 tablespoon all-purpose flour 1 teaspoon vanilla extract
Nutrition Info
- 365.6 caloriescarbohydrate: 55.7 gcholesterol: 72.5 mgfat: 14.4 gfiber: 2.4 gprotein: 5.5 gsaturatedFat: 5.9 gservingSize: -sodium: 343.9 mgsugar: 36 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Macaroon Bundt Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
Make the filling. Beat 1 egg white in a small bowl until peaks form. Gradually beat in 1/4 cup sugar Beat until stiff peaks form. Fold in coconut, 1 tablespoon flour and 1 teaspoon vanilla. Set aside.
In a large bowl, mix together 2 cups flour, 1 3/4 cup sugar, cocoa, salt and soda. Add 2 teaspoons vanilla, water, shortening, sour cream egg yolks and 3 egg whites. Blend at low speed until moistened, then beat at medium speed for 3 minutes.
Pour cake batter into a 10 inch Bundt pan. Drop the filling by teaspoons around the top of the batter, avoiding the edges.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for 10 minutes, then turn out onto a wire rack to continue cooling. Top with Chocolate Glaze.