Chocolate Macaroon Cake
Ingredients| |
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Filling: In small bowl, beat egg white at high speed until soft peaks
form. Gradually add sugar; beat until stiff peaks form. By hand,
stir in coconut, flour and vanilla; blend well. Set this mixture
aside.
Cake: 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 F. for 50-60
minutes or until cake tests done. Cool in pan 10-15 minutes. Turn
out on wire rack or serving place to complete cooling. Top with
Chocolate Glaze.
Glaze: In small bowl, combine sugar, cocoa and butter. Add vanilla;
add milk gradually to achieve desired consistency and stir until
smooth.
Servings: 12
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