"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

CHOCOLATE MACAROON BUNDT CAKE Recipe

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This recipe for CHOCOLATE MACAROON BUNDT CAKE, by , is from The WOODY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
KIM (MOLENKAMP) WOODY
Added: Wednesday, July 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 C. SIFTED FLOUR
1 3/4 C. SUGAR
1/2 C. UNSWEETENED CHOCOLATE
1 TSP. SALT
1 TSP. SODA
2 TSP. VANILLA
3/4 C. COLD WATER
1/2 C. SHORTENING
1/2 C. SOUR CREAM
4 EGGS (RESERVE 1 FOR FILLING)
COCONUT MACAROON FILLING:
1 RESERVED EGG WHITE
1/4 C. SUGAR
1 C. GRATED COCONUT
1 TBSP. FLOUR
1 TSP. VANILLA

Directions:
Directions:
FILLING: IN SMALL BOWL, BEAT EGG WHITE AT HIGH SPEED UNTIL SOFT PEAKS FORM. GRADUALLY ADD SUGAR; BEAT UNTIL SOFT PEAKS FORM. BY HAND, STIR IN COCONUT, FLOUR AND VANILLA; BLEND WELL. SET THIS MIXTURE ASIDE. CAKE: IN LARGE MIXING BOWL, COMBINE ALL INGREDIENTS; BLEND AT LOW SPEED UNTIL MOISTENED. BEAT 3 MINUTES AT MEDIUM SPEED. POUR BATTER INTO GREASED AND FLOURED BUNDT PAN. DROP TEASPOONFULS OF THE COCONUT FILLING OVER CHOCOLATE BATTER. BAKE AT 350 FOR 50-60 MINUTES OR UNTIL CAKE TESTS DONE. COOL IN PAN 10-15 MINUTES. TURN OUT ON WIRE RACK OR SERVING PLATE COOLING COMPLETELY. TOP WITH CHOCOLATE OR BASIC GLAZE. SEE BASIC GLAZE RECIPE.

 

 

 

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