Name: Chocolate Macaroon Bundt Cake
Yield: 12
Ingredients: Sifted all-purpose flour - 2 cups; White sugar - 1 ¾ cups; Unsweetened cocoa powder - ½ cup; Salt - 1 teaspoon; Baking soda - 1 teaspoon; Vanilla extract - 2 teaspoons; Water - ¼ cup; Shortening - ½ cup; Sour cream - ½ cup; Egg yolks - 4; Egg whites - 3; Egg white - 1; White sugar - ¼ cup; Flaked coconut - 1 cup; All-purpose flour - 1 tablespoon; Vanilla extract - 1 teaspoon

Recipe information

Cooking:

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Ingredients for - Chocolate Macaroon Bundt Cake

1. Sifted all-purpose flour - 2 cups

2. White sugar - 1 ¾ cups

3. Unsweetened cocoa powder - ½ cup

4. Salt - 1 teaspoon

5. Baking soda - 1 teaspoon

6. Vanilla extract - 2 teaspoons

7. Water - ¼ cup

8. Shortening - ½ cup

9. Sour cream - ½ cup

10. Egg yolks - 4

11. Egg whites - 3

12. Egg white - 1

13. White sugar - ¼ cup

14. Flaked coconut - 1 cup

15. All-purpose flour - 1 tablespoon

16. Vanilla extract - 1 teaspoon

How to cook deliciously - Chocolate Macaroon Bundt Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

2. Stage

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.

3. Stage

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.

4. Stage

Pour cake batter into a 10 inch Bundt pan. Drop the filling by teaspoons around the top of the batter, avoiding the edges.

5. Stage

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.