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Chocolate Macaroon Cake Recipe

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This recipe for Chocolate Macaroon Cake, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karl and Diane Petersen
Added: Wednesday, July 22, 2009


1 egg white
2 1/4 cups white sugar
1 tsp flour
3/4 cup hot, brewed coffee
2 tsp baking soda
1/2 cup shortening
2 cups flour
4 Tbsp cocoa powder
1/4 cup corn syrup
1 tsp vanilla extract
2 teaspoons vanilla extract
2 cups shredded coconut
1/2 cup cocoa powder
3 eggs
1/2 cup sour cream
1 tsp salt


2 cups white sugar
1/2 cup butter
1/2 cup milk
1 tsp vanilla

Fillling: Beat egg white with a teaspoon of vanilla until soft mounds form. Add 1/2 cup sugar gradually beating until stiff peaks form. Stir in coconut and 1 Tbsp flour. Dissolve the cocoa in the hot coffee. Separate the three eggs. Set aside the yolks. Beat the egg whites until soft mounds form. Gradually beat in 1/2 cup sugar until meringue stands in stiff peaks. Combine the sour cream and the baking soda. Beat 1 1/4 cups of the sugar, shortening, egg yolks, 1 1/2 tsp salt, 1 tsp vanilla, and half of the cocoa mixture until light and creamy, about 4 minutes. Stir in 2 cups flour, the sour cream mixture and the remaining cocoa mixture. Blend well. Fold in the beaten egg whites. Turn 1/2 of the chocolate batter into the prepared pan. Place 1/2 of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture. Bake at 350 for 55 to 60 minutes. Let cake cool completely before removing the from pan and icing. To make icing, mix sugar, cocoa, butter, corn syrup and milk together in a saucepan over medium heat. Bring to boil and let boil for 1 minute. Remove from heat, let cool and beat until of spreading consistency. Stir in 1 tsp vanilla. Do not overcook.




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