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Recipe Chocolate Macaroon Cake (Cake)
Home Cooking Recipes
Required Ingredients:
- 1 egg white
- 2 teaspoons vanilla extract
- 2 1/4 cups white sugar
- 2 cups shredded coconut
- 1 tablespoon all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup hot, brewed coffee
- 3 eggs
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 1/2 cup shortening
- 1 teaspoon salt
- 2 cups sifted all-purpose flour
- 2 cups white sugar
- 4 tablespoons unsweetened cocoa powder
- 1/2 cup butter
- 1/4 cup corn syrup
- 1/2 cup milk
- 1 teaspoon vanilla extract
Preparing/Cooking:
- 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!
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