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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocaroon Cake Recipe

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This recipe for Chocaroon 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 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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