Chocolate Macaroon Cake16 Reviews
“This cake and its icing are made from scratch. I cook for a living and the people that I have tried this on love it!” - by Cathy
Original recipe yields 1 -10 inch bundt cake
- Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt pan.
- To Make Filling: Beat egg white with 1 teaspoon vanilla until soft mounds form. Add 1/2 cup sugar gradually beating until stiff peaks form. Stir in coconut and 1 tablespoon 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 teaspoons salt, 1 teaspoon vanilla and 1/2 of the 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 degrees F (175 degrees C) for 55 to 65 minutes. Let cake cool completely before removing from pan and icing.
- To Make Icing: In a saucepan over medium heat mix 2 cups sugar, 4 tablespoons cocoa together, the butter or margarine, corn syrup and the milk together. Bring to boil and let boil for 1minute. Remove from heat, let cool and beat until of spreading consistency. Stir in 1 teaspoon vanilla. Do not overcook!
Amount Per Serving (12 total)
- 630 cal
- 24.1 g
- 102.6 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"I was looking for a macaroon filling to use with a chocolate cake mix and this filling did work wonderfully with a box mix. I, like several other reviewers miss the old Bundt Cake mixes. I have to ..." See moresay this will make you forget your yearning! Cathy's filling and your easy-to-do cake mix will create an awesome cake. Use the Chocolate Glaze I submitted by Jennifer to make the perfect topping for this dessert. This is a "heavy duty" glaze---a full-bodied, flavorful change from the powdered sugar glaze I usually make."
"This is a great cake. It is similar to the old chocolate macaroon Bundt mix, but it's better. I have gotten rave reviews when I've made this. It's now my husband's favorite cake!..." See more"
"Oh, wow. Absolutely amazing. For the cake the only change I made was substituting 1/4 cup potato starch for 1/4 cup of the flour--it gives it a denser, moister texture. Used unsweetened coconut in the..." See more filling mixture, and put all the coconut in on top of the first half of the chocolate batter, then added the rest of the chocolate batter, so it gives it a tunnel-of-coconut effect. (I found it worked best to sort of mold the coconut mixture into a rope, and lay it on top of the batter--it's sticky and clumpy and hard to spoon.) Instead of the frosting, I made a glaze by heating 3/4 cup heavy cream and adding 6 oz bittersweet chocolate, then cooling to 90 degrees and pouring it over the top of the cake."
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