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chocolate macaroon tunnel cake (by: juanita)

(2 RATINGS)
255 Pinches 3 Photos
CinCooks avatar
somewhere, AR
Updated on Aug 4, 2011

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

prep time 20 Min
cook time 1 Hr 5 Min
method ---
yield Approx. 16 (depending on the size of your slices)

Ingredients

  • THE CAKE:
  • 1/2 cup shortening
  • 1 3/4 cups white sugar
  • 1 - egg yolk
  • 2 teaspoons vanilla extract
  • 4 - eggs
  • 2 cups sifted all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup cold water
  • 1/2 cup sour cream
  • COCONUT MACAROON FILLING:
  • 1 - egg white
  • 1/4 cup white sugar
  • 1 cup flaked coconut
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • VANILLA GLAZE:
  • - (or add 2-tablespoons coco powder to make chocolate)
  • 2 cups sifted confectioners' sugar
  • 1 tablespoon butter, softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk, or as much as needed

How To Make chocolate macaroon tunnel cake (by: juanita)

  • Step 1
    Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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).
  • Step 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!!!
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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