Chocolate Macaroon Tunnel Cake
Chocolate Macaroon Tunnel Cake Recipe:
Ingredients:
Cake
1 3/4 cups granulated sugar
1 egg yolk
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1/2 cup sour cream
1/2 cup unsweetened cocoa powder
2 cups sifted all-purpose flour
2 teaspoons vanilla extract
3/4 cup cold water
4 eggs
Coconut Macaroon Filling
1 cup flaked coconut
1 egg white
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/4 cup granulated sugar
Vanilla Glaze
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners’ sugar
2 tablespoons milk, or as needed
Instructions:
Preheat the oven to 350 F. A bundt pan of 10-inch should be greased and floured.
Cake: In a mixing bowl, beat the granulated sugar, the shortening and the vanilla extract until smooth. Add the eggs one by one and mix well. In another recipient, put the cocoa, the caking soda, the flour and the salt and add to the mixture, stirring alternately with the sour cream and water.
Fill in the bundt pan with the mixture.
Coconut Macaroon Filling: Beat the egg white in a bowl until fluffy. Add the granulated sugar and continue whipping. Put in the coconut, the flour and the vanilla extract and mix with a wooden spoon.
Spread the mixture over the batter in the pan(be careful to avoid it touching the pan’s sides) and bake for 55-65 minutes or until a cake tester inserted in the middle of the cake comes out clean. Allow to cool for 15 minutes and then remove the cake and place on the cooling rack. Add vanilla glaze on the top.
Vanilla Glaze: In a bowl, mix the confectioners’ sugar, butter and milk in a small bowl. Gradually add milk until the mixture is thick ( do not overdo, it should be pourable). Display over the cake.
NOTE: In order to get a chocolate glaze, add 2 tablespoons of cocoa powder.
Chocolate Macaroon Tunnel Cake Recipe