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LOCATION: Recipes >> Cakes Chocolate >> Chocolate Macaroon

Print this Recipe    Chocolate Macaroon

CHOCOLATE MACAROON CAKE

reserved egg white
1/4 cup sugar
1 cup grated coconut
1 tablespoon flour
1 teaspoon vanilla

2 cups sifted flour
1 3/4 cup sugar
1/2 cup unsweetened cocoa
1 teaspoon salt
1 teaspoon soda
2 teaspoons vanilla
3/4 cup cold water
1/2 cup shortening
1/2 cup sour cream
4 eggs (reserve 1 white for filling)

In small bowl, beat egg white at high speed until soft peaks form.
Gradually add sugar; beat until soft peaks form. By hand, stir in
coconut, flour and vanilla; blend well. Set this mixture aside.

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 degrees
for 55-65 minutes or till cake tests done. Cool 10-15 minutes in
pan; turn out on serving plate or wire rack to complete cooling.
Top with Vanilla or Chocolate Glaze.


Vanilla Glaze

2 cups sifted confectioners' sugar
1 tablespoon soft butter
1 teaspoon vanilla extract
2-3 tablespoons milk

In small bowl combine sugar and butter. Add extract; add milk
gradually to achieve desired consistency and stir till smooth.


Chocolate Glaze

2 cups confectioners' sugar
2 tablespoons cocoa
1 tablespoon soft butter
1/2 teaspoon vanilla
2-4 tablespoons milk

In small bowl combine sugar, cocoa and butter. Add vanilla; add
milk gradually to achieve desired consistency and stir till smooth.

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