Chocolate Macaroon Cake Recipe

Chocolate Macaroon Cake Ingredients

2 cups Flour, sifted
1 3/4 cups Sugar
1/2 cups Unsweetened cocoa
1 teaspoons Salt
1 teaspoons Soda
2 teaspoons Vanilla
3/4 cups Water
1/2 cups Shorting
1/2 cups Sour cream
4 Eggs, reserve 1 for filling

Coconut Macaroon Filling Ingredients

1 Egg white, reserved
1/4 cups Sugar
1 cup Coconut, grated
1 tablespoons Flour
1 teaspoons Vanilla

Chocolate Glaze Ingredients

2 cups Confectioners’ sugar
1 tablespoons Butter
1/2 teaspoons Vanilla
3 tablespoons Milk
1/4 cups Cocoa

Chocolate Macaroon Cake Filling Directions

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.

Chocolate Macaroon Cake Directions

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.

Chocolate Macaroon Cake Glaze Directions

In small bowl, combine sugar, cocoa and butter.
Add vanilla; add milk gradually to achieve desired consistency and stir until smooth.