Chocolate Macaroon Bundt Cake Best Dishes

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Wednesday, August 28, 2013

Chocolate Macaroon Bundt Cake

"Inspired by using the traditional French treat, this recipe makes a chocolate Bundt cake with a coconut filling."

Ingredients :

2 cups sifted all-reason flour
1 3/4 cups white sugar
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1/four cup water
half of cup shortening
half of cup bitter cream
four egg yolks
three egg whites
1 egg white
1/4 cup white sugar
1 cup flaked coconut
1 tablespoon all-purpose flour
1 teaspoon vanilla extract

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 degrees F (a hundred seventy five ranges C). Grease and flour a ten inch Bundt pan.
Make the filling. Beat 1 egg white in a small bowl until peaks shape. Gradually beat in 1/4 cup sugar Beat until stiff peaks form. Fold in coconut, 1 tablespoon flour and 1 teaspoon vanilla. Set apart.
In a massive bowl, mix together 2 cups flour , 1 3/4 cup sugar, cocoa, salt and soda. Add 2 teaspoons vanilla, water, shortening, sour cream egg yolks and three egg whites. Blend at low speed till moistened, then beat at medium pace for three mins.
Pour cake batter into a ten inch Bundt pan. Drop the filling by using teaspoons around the pinnacle of the batter, fending off the rims.
Bake at 350 ranges F (a hundred seventy five stages C) for fifty five to 60 mins, or till a toothpick inserted into the middle of the cake comes out smooth. Let it cool in the pan for 10 mins , then flip out onto a twine rack to hold cooling. Top with Chocolate Glaze.

Notes :

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