Easy Chocolate Macaroon Cake

Easy Chocolate Macaroon Cake Recipe

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Cecelia Huddleston


Easy & delicious!


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  • ·
    2/3 cup light corn syrup
  • ·
    1 (7 ounce) package flaked coconut
  • ·
    1 chocolate cake mix
  • ·
    1 (3.4) ounce box instant chocolate pudding
  • ·
    4 eggs
  • ·
    3/4 cup oil
  • ·
    3/4 cup water
  • ·
    2 teaspoons vanilla

  • ·
    2 tablespoons cocoa
  • ·
    2 cups powdered sugar
  • ·
    1/4 cup butter
  • ·
    2 tablespoons milk
  • ·
    1/4 cup sour cream
  • ·
    1 teaspoon vanilla

How to Make Easy Chocolate Macaroon Cake


  1. Preheat oven to 350 degrees. Grease and flour 10" bundt pan. Heat corn syrup. Stir in coconut and 1 teaspoon vanilla; set aside. Combine cake mix, pudding mix, eggs, oil, water and remaining teaspoon of vanilla. With electric mixer on low speed, beat for 30 seconds. Beat on medium speed for 2 minutes. Pour 1/2 of cake batter into pan. Drop dollops of coconut mixture onto batter. Cover with remaining batter. Bake for 50-60 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pan to cool completely.
  2. Frosting: In medium saucepan, bring cocoa, butter and milk to a boil. Beat in powdered sugar. Add sour cream and vanilla. Frost cooled cake.

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About Easy Chocolate Macaroon Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy

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