Recipe

Chocolate Macaroon Tunnel Cake Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 350 degrees F (175 degrees C).
Step #2 Grease & flour a 10 inch Bundt pan.
Step #3 In a large bowl, 1 3/4 c white sugar, mix together the shortening, egg yolk & vanilla until smooth.
Step #4 Beat in eggs one at a time using an electric mixer.
Step #5 Combine 2 c flour, cocoa, baking soda & salt; stir in theto the egg mixture alternately with the sour cream & water.
Step #6 Pour batter into the prepared Bundt pan.
Step #7 In a separate bowl with clean beaters, whip the egg white until soft peaks form.
Step #8 Gradually sprinkle in 1/4 c white sugar while continuing to whip to firm peaks.
Step #9 Fold in the coconut, 1 tbsp of flour & 1 tsp of vanilla by hand using a spatula or wooden spoon.
Step #10 Drop this mixture by tspfuls over the chocolate batter in the pan.
Step #11 Be careful not to let the filling touch the sides of the pan.
Step #12 Bake for 55 to 65 mins in the preheated oven, or until a knife inserted into the cake comes out clean.
Step #13 Cool for 15 mins in the pan, then invert onto a wire rack to allow the cake to cool completely.
Step #14 Remove cake from pan, & drizzle with vanilla glaze.
Step #15 To make vanilla glaze, butter & milk in a small bowl, mix together the confectioners' sugar, slowly adding milk until the mixture is thick but pourable.
Step #16 Drizzle over cooled cake.
Step #17 .
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