Chocolate Macaroon Cakecakes, desserts ----CAKE---- 2 cup flour, sifted 1 3/4 cup sugar 1/2 cup unsweetened cocoa 1 teaspoon salt 1 teaspoon soda 2 teaspoon vanilla 3/4 cup water 1/2 cup shorting 1/2 cup sour cream 4 eggs, reserve 1 for filling ----COCONUTMACAROON FILLING---- 1 egg white, reserved 1/4 cup sugar 1 cup coconut, grated 1 tablespoon flour 1 teaspoon vanilla ----CHOCOLATE GLAZE---- 2 cup confectioners' sugar 1 tablespoon butter 1/2 teaspoon vanilla 3 tablespoon milk 1/4 cup cocoa Filling: In small bowl, beat egg white at high speed until soft peaks form. Gradually add sugar; beat until stiff peaks form. By hand, stir in coconut, flour and vanilla; blend well. Set this mixture aside. Cake: In large mixing bowl, combine all ingredients; blend at low speed until moistened; beat 3 minutes at medium speed. Pour batter into greased and floured 12 cup Bundt pan. Drop teaspoonfuls of the coconut filling over the chocolate batter. Bake at 350 F. for 50-60 minutes or until cake tests done. Cool in pan 10-15 minutes. Turn out on wire rack or serving place to complete cooling. Top with Chocolate Glaze. Glaze: In small bowl, combine sugar, cocoa and butter. Add vanilla; add milk gradually to achieve desired consistency and stir until smooth. |
