CHOCOLATE MACAROON BUNDT CAKE
It took me years to mimic the chocolate and macaroon cake mix that my husband loved, but I did it!
Ingredients
For the Cake:
- 3 large eggs
- 1 3/4 cups granulated sugar
- 1 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup shortening
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder
- 3/4 cup cold water
- 2 cups all-purpose flour
- 1 large egg yolk (reserve the egg white for filling)
Coconut Macaroon Filling:
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon all-purpose flour
- 2 large egg whites
- 1 cup shredded sweetened coconut
Chocolate and Vanilla Glaze:
- 6 Tablespoons milk
- 4 cups powdered sugar , divided
- 2 Tablespoons unsweetened cocoa powder
- 1/2 cup butter (1 stick)
Instructions
First fill:
In a small bowl, beat the egg whites until soft peaks form. Gradually add the sugar; beat until firm peaks form. Stir in coconut, flour and vanilla. Put aside.
For the cake:
First, in a large bowl, combine the flour, sugar, cocoa powder, salt and baking soda.
Then, in another bowl, combine the sour cream, eggs, egg yolk, vanilla and shortening.
Add to dry ingredients, cold water and mix well to combine.
Grease and flour your bread pan. Pour half of the dough into the pan and smooth into an even layer.
Spread the coconut macaroon on top of the dough. Pour the rest of the dough over the top, covering
the entire coconut filling.
Bake at 350 ° F for 45 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Leave to cool for 10 minutes in the pan, then unmold on a wire to cool completely. Drizzle with vanilla and chocolate frosting after the cake has cooled.
For the chocolate and vanilla frosting:
First, add the butter and milk in a small saucepan over medium heat. Bring to a boil.
Then, remove from heat and distribute the mixture evenly between two bowls. Add 2 cups of powdered sugar to each bowl.
Add the cocoa powder to one of the bowls. Beat the vanilla frosting first (with electric whips) until smooth. Beat the chocolate frosting until smooth.
Pour the glazes into separate ziplock bags. Cut the corners of each bag and sprinkle the icing on the cake.
Happy Cooking Time.
