Chocolate Macaroon Bundt Cake Food

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CHOCOLATE MACAROON CAKE



Chocolate Macaroon Cake image

Create a cake that resembles a favorite candy bar--chocolate on the outside and creamy coconut on the inside.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 16

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ German chocolate cake mix
3/4 cup water
2/3 cup vegetable oil
3 eggs
1/2 cup flaked coconut
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1/4 cup flaked coconut

Steps:

  • Heat oven to 325°F. Generously grease and lightly flour shaped (12-cup) Bundt® pan and bottom of Bundt® Tunnel Insert, or spray with baking spray with flour.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup coconut. Pour batter into pan. Place tunnel insert on center of Bundt pan.
  • Bake 38 to 44 minutes or until toothpick inserted toward center comes out clean. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen tunnel insert; remove. Cool cake in pan 10 minutes; remove from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.
  • While cake is cooling, in medium bowl, mix filling ingredients; set aside.
  • When cake is cool, turn cake over and spoon macaroon filling into tunnel. Place cake filled side down on serving plate. Refrigerate about 10 minutes or until filling is set. Sprinkle with powdered sugar if desired. Store covered in refrigerator.

Nutrition Facts : Calories 180, Carbohydrate 6 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 6 g, TransFat 0 g

CHOCOLATE MACAROON TUNNEL CAKE



Chocolate Macaroon Tunnel Cake image

Rich chocolate bundt cake with a coconut tunnel inside. Drizzled with both chocolate and vanilla icing. Just like that age old mix time forgot.

Provided by Michaela Kenkel

Time 1h30m

Number Of Ingredients 12

One Devils Food Chocolate Cake Mix- prepared according to box instructions
2 egg whites
½ cup sugar
2 cups flaked coconut
2 Tablespoons flour
2 teaspoons vanilla
2 cups powdered sugar
1 Tablespoon butter
2 Tablespoons Milk
1 teaspoon vanilla
For chocolate glaze you can add 2 Tablespoons of cocoa to the above mixture.
(I glaze with both flavors. Because did I mention how good that puddle of icing in the middle is?!?!)

Steps:

  • Preheat oven to 350 degrees. Spray your bundt pan with non-stick cooking spray.
  • Prepare cake mix as per box instructions. Set aside.
  • In a separate bowl, with a fork quickly mix egg whites. Add the sugar and vanilla and mix again. Stir in coconut and flour.
  • Pour about ½ of the cake mix into your bundt pan. (see photo in blog post) Now spoon filling in a "tunnel" on top of the batter. Be careful not to let the filling touch the pan. Now pour and evenly cover the tunnel with the rest of the batter.
  • Bake the cake for 45 minutes or until toothpick comes out clean.
  • Cool in pan for 20-30 minutes and turn onto a plate to cool the rest of the way.
  • Drizzle with frosting if you desire.

Nutrition Facts : Calories 159 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 59 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

CHOCOLATE MACAROON CAKE - BUNDT CAKE



Chocolate Macaroon Cake - Bundt Cake image

I bought this recipe book "Over 300 Delicious Ways to Use Your Bundt Pans" many years ago at Eatons. Its wonderful, all the great recipes for bundt pans. This is one I enjoyed making.

Provided by Shar-on

Categories     Dessert

Time 1h25m

Yield 1 bundt cake

Number Of Ingredients 16

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

Steps:

  • Filling: In small bowl, beat egg white until soft peaks form.
  • Gradually add sugar; beat until stiff peaks form.
  • By hand, stir in coconut, flour and vanilla, blending well.
  • Set aside.
  • Cake: In large mixing bowl, combine all ingredients, blending at low speed until moistened.
  • Beat 3 minutes at medium speed and then pour batter into greased and flour 12 cup Bundt Pan.
  • Drop teaspoonfuls of coconut filling over the chocolate batter.
  • Bake at 350°F for 55-65 minutes or until cake tests done.
  • Cool 10-15 minutes in pan, then turn out onto serving plate or rack to cool completely.
  • Top with vanilla or chocolate glaze.

Nutrition Facts : Calories 4592.1, Fat 207, SaturatedFat 97.6, Cholesterol 783.8, Sodium 4007.3, Carbohydrate 648.5, Fiber 35.1, Sugar 413.4, Protein 68.2

DARK CHOCOLATE MACARON CAKE



Dark Chocolate Macaron Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup almond meal
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
3 egg whites, room temperature
1/8 teaspoon cream of tartar
1/4 cup sugar
1/2 cup heavy cream
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
4 ounces dark chocolate (70 percent), chopped fine
1 pint raspberries
Unsweetened whipped cream, for serving

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Line a straight-sided baking sheet with parchment.
  • In a food processor, combine the almond meal, powdered sugar, cocoa powder and salt. Process for 30 seconds to make a very fine mixture. Set aside.
  • Using a hand-held mixer fitted with a whisk attachment, beat the egg whites on medium speed until beginning to stiffen, about 1 1/2 minutes. Add the cream of tartar, and continue beating, slowly adding in the sugar. Beat on medium speed until glossy and stiff peaks form, an additional 1 1/2 minutes--be careful not overwhip. In 3 additions, fold the dry ingredients into the egg white mixture, just until combined and no streaks remain.
  • Divide the batter evenly into 2 rounds on the prepared baking sheet. Bake until dry on top and slightly puffed, 25 to 30 minutes. Remove from the oven and cool completely on the baking sheet.
  • For the ganache: Meanwhile, heat the heavy cream, vanilla and salt in a small saucepan over medium heat until small bubbles form around the edges. Place the chopped chocolate in a medium bowl and pour the cream over the chocolate. Let sit for 3 minutes, then whisk until smooth. Place a piece of plastic wrap directly on top of the chocolate and refrigerate until firm but spreadable, about 1 hour.
  • Spread the ganache on the flat side of each cake layer. Line raspberries in circles on top of the ganache. Top with the remaining cake. Wrap with plastic wrap and let sit at room temperature for about 2 hours. Slice and serve with a dollop of unsweetened whipped cream.

MACAROON CAKE



Macaroon Cake image

This old-fashioned Chocolate Macaroon Cake is rich and moist, filled with coconut filling and topped with a simple chocolate glaze.

Provided by Lauren Allen

Categories     Dessert

Time 1h25m

Number Of Ingredients 20

2 cups all-purpose flour
1 3/4 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup sour cream
3 large eggs
1 large egg yolk ((reserve the egg white for the filling))
2 teaspoons vanilla extract
1/2 cup shortening
3/4 cup water
1 large egg white
1/4 cup granulated sugar
1 cup shredded sweetened coconut
1 Tablespoon all-purpose flour
1 teaspoon vanilla extract
1/4 cup butter
3 Tablespoons milk
2 cups powdered sugar
1 1/2 Tablespoons unsweetened cocoa powder

Steps:

  • In a small bowl, beat egg white (reserve the egg yolk for the cake batter) until soft peaks form. Gradually add the sugar; beat until stiff peaks form. Fold in the coconut, flour and vanilla. Set aside.
  • In large mixing bowl, combine the flour, sugar, cocoa powder, salt, baking soda.
  • In a separate bowl mix together the sour cream, eggs, egg yolk, vanilla and shortening. Add to the dry ingredients, along with the water and mix to combine.
  • Prepare a bundt pan by greasing the inside with a thin layer of shortening, and then a thin layer of flour. Pour half of the cake batter into the pan and smooth into an even layer.
  • Spoon the coconut macaroon filling into a line in around the center of the batter. Spoon remaining batter on top, covering all of the coconut filling.
  • Bake at 350° F for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Cool for 10 minutes in the pan, then turn out onto a wire cooling rack to cool completely.
  • Add butter, milk and cocoa powder to a small saucepan over medium heat. Bring to a low boil and then remove from heat.
  • Stir in 2 cups of powdered sugar and mix until smooth. Spoon glaze over cake.

Nutrition Facts : Calories 489 kcal, Carbohydrate 75 g, Protein 5 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 66 mg, Sodium 315 mg, Fiber 2 g, Sugar 59 g, ServingSize 1 serving

CHOCOLATE MACAROON BUNDT CAKE



Chocolate Macaroon Bundt Cake image

This cake reminds me of a mounds candy bar, I made it for church homecoming and it was delicious!

Provided by Stacey Perritt

Categories     Chocolate

Time 1h

Number Of Ingredients 17

CAKE
1 pkg duncan hines chocolate cake mix
1 small box chocolate instant pudding
2 whole eggs
2 egg yolks, reserve whites
1 1/4 c water
1/3 c vegetable oil
COCONUT FILLING
2 c coconut, flaked -reserve a pinch for topping
2 egg whites
1/2 c white sugar
2 Tbsp all purpose flour
2 tsp vanilla extract
TOPPING
1 can(s) coconut pecan frosting
1/4 can(s) chocolate icing
1 pinch coconut, flaked

Steps:

  • 1. Preheat oven to 350 degrees, grease and flour bundt cake pan.
  • 2. Beat egg whites until peaks form. Gradually beat in sugar until stiff peaks form. Fold in coconut, flour and vanilla. Set aside.
  • 3. Combine cake mix, instant pudding mix, 2 yolks, 2 eggs, water, and oil in a large bowl. Beat with electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into prepared pan. Spoon in coconut mixture and top with remaining batter.
  • 4. Bake for 45-50 minutes. Remove to wire rack, and cool 15 minutes before removing from pan. Cool thoroughly.
  • 5. top with 1 can of pecan coconut icing,heat chocolate icing on microwave for 10-15 seconds drizzle with chocolate icing and sprinkle with coconut flakes for decoration.

CHOCOLATE MACAROON BUNDT CAKE



Chocolate Macaroon Bundt Cake image

Time 2h

Yield 10

Number Of Ingredients 17

Filling
1 egg white, reserve yolk
1/4 cup sugar
1 cup coconut
1 tablespoon flour
1 teaspoon vanilla extract
Cake
2 cups all-purpose flour
1 3/4 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon soda
2 teaspoons vanilla extract
1/2 cup solid shortening
1/2 cup dairy sour cream
3/4 cup water
3 eggs, plus reserved yolk

Steps:

  • Preheat oven to 350 degrees F. Using solid shortening, grease and flour 12 cup fluted tube pan. 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 remaining filling ingredients. Set aside. In large bowl, combine all cake ingredients. Blend at low speed until moistened. Beat 3 minutes at medium speed, scraping bowl occasionally. Pour chocolate batter into prepared pan. Drop teaspoonfuls of filling over chocolate batter. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool completely. Can sprinkle with powdered sugar or serve with whipped cream.

CHOCOLATE MACAROON CAKE



Chocolate Macaroon Cake image

"This cake is always popular with chocolate lovers, including my five children," notes Saburo Aburano of Ann Arbor, Michigan. "I got the recipe from a dear friend more than 30 years ago."

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12-16 servings.

Number Of Ingredients 21

1 egg white
3 tablespoons sugar
2 cups sweetened shredded coconut, finely chopped
1 tablespoon all-purpose flour
CAKE BATTER:
4 large eggs, separated
1-3/4 cups sugar, divided
1/2 cup shortening
1/2 cup sour cream
2 teaspoons vanilla extract
1/2 cup cold brewed coffee
1/4 cup buttermilk
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
FROSTING:
1 cup semisweet chocolate chips, melted and cooled
3 tablespoons butter, softened
2 cups confectioners' sugar
5 tablespoons 2% milk

Steps:

  • In a small bowl, beat egg white on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in coconut and flour; set aside., In a large bowl, beat the egg whites on medium until soft peaks form. gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved; set aside. , In another large bowl, cream shortening and remaining sugar until light and fluffy. Beat in the egg yolks, one at a time, beating well after each addition. Beat in sour cream and vanilla. Combine coffee and buttermilk. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee mixture, beating well after each addition. Fold in beaten egg whites., Pour half of the batter into an ungreased 10-in. tube pan with removable bottom. Drop coconut filling by spoonfuls over batter. Top with remaining batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Immediately invert cake onto a wire rack; cool completely, about 1 hour. Run a knife around side of pan and remove., In a small bowl, beat frosting ingredients until smooth and creamy. Spread over the top and sides of cake.

Nutrition Facts : Calories 441 calories, Fat 19g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 310mg sodium, Carbohydrate 66g carbohydrate (48g sugars, Fiber 2g fiber), Protein 5g protein.

OUR 30+ BEST BUNDT CAKE RECIPES (+CRACK CAKE)



Our 30+ BEST Bundt Cake Recipes (+Crack Cake) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Dessert

Time 29m

Number Of Ingredients 8

1 yellow cake mix
1/4 cup each granulated sugar and brown sugar
1 box vanilla pudding mix
4 eggs
2 tsp. cinnamon
3/4 cup water
3/4 cup canola oil
1/2 cup white wine

Steps:

  • Mix all ingredients, pour into greased pan.
  • Bake at 350°F for 50 minutes.
  • Glaze or frost as desired.

Nutrition Facts : Calories 210 kcal, ServingSize 1 serving

CHOCOLATE MACAROON BUNDT CAKE



Chocolate Macaroon Bundt Cake image

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

Provided by Marsha

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 16

2 cups sifted all-purpose flour
1 ¾ cups white sugar
½ cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
¼ cup water
½ cup shortening
½ cup sour cream
4 egg yolks
3 egg whites
1 egg white
¼ cup white sugar
1 cup flaked coconut
1 tablespoon all-purpose flour
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • Make the filling. Beat 1 egg white in a small bowl until peaks form. Gradually beat in 1/4 cup sugar Beat until stiff peaks form. Fold in coconut, 1 tablespoon flour and 1 teaspoon vanilla. Set aside.
  • In a large 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 3 egg whites. Blend at low speed until moistened, then beat at medium speed for 3 minutes.
  • Pour cake batter into a 10 inch Bundt pan. Drop the filling by teaspoons around the top of the batter, avoiding the edges.
  • Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for 10 minutes , then turn out onto a wire rack to continue cooling. Top with Chocolate Glaze.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 55.7 g, Cholesterol 72.5 mg, Fat 14.4 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.9 g, Sodium 343.9 mg, Sugar 36 g

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