CHOCOLATE MACAROON TUNNEL CAKE (by: Juanita)

Straws Kitchen

By
@CinCooks

This is NOT my recipe..I found it on the internet for an answer to a question in 'groups' and was asked to post it here...
It's a great cake even if it isn't mine..=;D

HERE'S A NOTE FROM JUANITA:
"This cake recipe is the result of a discontinued, but wonderful box mix.
It is a chocolate cake that slices to reveal a beautiful white coconut center. Yummy!
The vanilla glaze can easily be made into chocolate by adding 2 tablespoons of cocoa powder."

ALSO...THE PIC IS FROM HER, NOT MINE EITHER


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Comments:

Serves:

Approx. 16 (depending on the size of your slices)

Prep:

20 Min

Cook:

1 Hr 5 Min

Ingredients

THE CAKE:

1/2 c
shortening
1 3/4 c
white sugar
1
egg yolk
2 tsp
vanilla extract
4
eggs
2 c
sifted all-purpose flour
1/2 c
unsweetened cocoa powder
1 tsp
baking soda
1 tsp
salt
3/4 c
cold water
1/2 c
sour cream

COCONUT MACAROON FILLING:

1
egg white
1/4 c
white sugar
1 c
flaked coconut
1 Tbsp
all-purpose flour
1 tsp
vanilla extract

VANILLA GLAZE:

(or add 2-tablespoons coco powder to make chocolate)
2 c
sifted confectioners' sugar
1 Tbsp
butter, softened
1 tsp
vanilla extract
2 Tbsp
milk, or as much as needed

Directions Step-By-Step

1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
2
In a large bowl, blend together the shortening, 1 3/4 cups white sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine 2 cups flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared Bundt pan.
3
In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in 1/4 cup white sugar while continuing to whip to firm peaks. Fold in the coconut, 1 tablespoon of flour and 1 teaspoon of vanilla by hand using a spatula or wooden spoon. Drop this mixture by teaspoonfuls over the chocolate batter in the pan. Be careful not to let the filling touch the sides of the pan.
4
Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely. Remove cake from pan, and drizzle with vanilla glaze.
5
To make vanilla glaze, mix together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake (don't forget to add 2 tablespoons of coco powder if you want to make it chocolate).
6
NOTE: Now you know I change her recipe up a bit...I use Splenda and my homemade Splenda Powdered sugar. I also use my homemade pure Vanilla. Enjoy!!!

About this Recipe