"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chocarron Cake Recipe

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This recipe for Chocarron 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.

Elizabeth Zeller
Added: Wednesday, November 28, 2007


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

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.

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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