Chocolate Macaroon Tunnel Cake
Description
This cake recipe is the result of a discontinued, but wonderful box mix. It is a chocolate cake that slices to reveal a beautiful white coconut center.
Ingredients
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1/2 cup shortening
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1 3/4 cups white sugar
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1 egg yolk
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2 teaspoons vanilla extract
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4 eggs
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2 cups sifted all-purpose flour
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1/2 cup unsweetened cocoa powder
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1 teaspoon baking soda
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1 teaspoon salt
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3/4 cup cold water
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1/2 cup sour cream
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1 egg white
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1/4 cup white sugar
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1 cup flaked coconut
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1 tablespoon all-purpose flour
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1 teaspoon vanilla extract
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2 cups sifted confectioners' sugar
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1 tablespoon butter, softened
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1 teaspoon vanilla extract
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2 tablespoons milk, or as needed
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2
In a large bowl, blend together the shortening, 1 3/4 cups white sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine 2 cups flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared Bundt pan.
3
In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in 1/4 cup white sugar while continuing to whip to firm peaks. Fold in the coconut, 1 tablespoon of flour and 1 teaspoon of vanilla by hand using a spatula or wooden spoon. Drop this mixture by teaspoonfuls over the chocolate batter in the pan. Be careful not to let the filling touch the sides of the pan.
4
Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely. Remove cake from pan, and drizzle with vanilla glaze.
5
To make vanilla glaze, mix together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake.