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

Chocarron Cake Recipe

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This recipe for Chocarron Cake is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 egg whites
1/3 c sugar
2 T floru
1 3/4 c coconut
1 pkg chocolate cake mix
1 pkg (4serv size) chocolate pudding pie filling
2 eggs
2 egg yolks
1 1/4 c water 1/3 c oil

Sugar Glaze
1 T milk
1 c sifted conctioners 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 bundt pan. Spoon in coconut misture and top with remeining batter. Bake at 350 for 50 - 55 minutes, Remove from pan and finish cooling on rack. Top with glaze.

Glaze
gradually add 1 T (about) milk to 1 c sifted confectioners sugar in a bowl. Makes 1/3 c

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

 

 

 

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