"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chocaroon Cake Recipe

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This recipe for Chocaroon Cake, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Zeller
Added: Tuesday, October 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 egg whites
1/3 c sugar
2 T flour
1 3/4 c cocnut
1 pkg chocolate cake mix
1 pgd instant pudding
2 eggs
2 egg yolks
1 1/4 c water
1/3 c oil

Confectioners Sugar Glaze:
1 T milk
1 c sifted confectioners sugar

Directions:
Directions:
Beat egg whites until foamy. Gradually add sugar and beat until mixture forms stiff shiny peaks. Blend in flour and coconut; set aside. Combine remaining ingredients in large mixer bowl. Blend; then beat at medium speed of electric mixer for 2 minutes. Pour one third of the batter into a greased and floured 1- inch BUNDT pan. Spoon in coconut mixture and top with remaining batter. Bake at 350 degress for 50 - 55 minutes. Remove from pan and finish cooling on rack. Top with glaze.

Glaze:
Gradually add milk to sugar in a bowl. Mkes 1/3 c

Personal Notes:
Personal Notes:
Note: In high altitude areas, use large eggs, add 1/4 c flour to cake batter and increase water to 1 1/2 c
Mom wrote, "Delicious! But too much volume for bundt pan."

 

 

 

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