Chocolate Macaroon Cake
From rhondalynne 13 years agoIngredients
- Cake: shopping list
- 2 c. flour shopping list
- 1 3/4 c. sugar shopping list
- 1/2 c. cocoa shopping list
- 1 tsp. salt shopping list
- 1 tsp. soda shopping list
- 2 tsp. vanilla shopping list
- 3/4 c. cold water shopping list
- 1/2 c. sour cream or plain yogurt shopping list
- 3 eggs shopping list
- 1 egg yolk (reserve the egg white for the filling) shopping list
- 1/2 c. butter or margarine shopping list
- Macaroon filling: shopping list
- 1 egg white shopping list
- 1/4 c. sugar shopping list
- 1 c. flaked coconut shopping list
- 1 Tbsp. flour shopping list
- 1 tsp. vanilla shopping list
- Glaze: shopping list
- 6 Tbsp. butter shopping list
- 1/4 c. baking cocoa shopping list
- 1/4 c. milk shopping list
- 2 - 2 1/2 c. powdered sugar shopping list
How to make it
- In small bowl beat egg white until soft peaks form. Gradually add sugar and beat until stiff peaks form. Stir in the rest of ingredients by hand.
- In large bowl, combine all ingredients for the cake, beating at low speed until moistened. Beat at medium speed for 3 minutes.
- Pour 1/2 batter into greased and floured bundt cake pan. Drop spoonfuls of coconut filling over the batter, then pour rest of cake batter on top.
- Bake at 350 for 55 to 65 minutes or until cake tests done.
- Let cool for 10 to 15 minutes in the pan before removing to a rack and cooling completely.
- For glaze, melt butter over low heat. Stir in baking cocoa and milk. Bring to a boil, stirring constantly, until mixture thickens a bit. Stir in 2 c. powdered sugar, add more if needed to reach thick syrup consistency. Slowly spoon over warm cake.
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