CHOCOLATE MACAROON CAKE
This cake and its icing are made from scratch. I cook for a living and the people who I have tried this on love it!
Provided by Cathy
Categories Desserts Cakes Chocolate Cake Recipes
Time 3h10m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 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. Set filling aside.
- Dissolve the cocoa in the hot coffee. Separate the three eggs, setting the yolks aside. Beat the egg whites until soft mounds form. Gradually beat in 1/2 cup sugar until meringue stands in medium-stiff peaks.
- Combine the sour cream and the baking soda. Beat remaining 1 1/4 cups of the sugar, shortening, egg yolks, 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 about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining 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 in preheated oven until a tester inserted in the center of the cake comes out clean, 55 to 65 minutes. Let cake cool completely before removing from pan and icing.
- To Make Icing: Combine 2 cups sugar and 1/4 cup cocoa powder; transfer to a saucepan. Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute. Do not overcook! Remove from heat, let cool, and stir in 1 teaspoon vanilla. Beat icing until it is at a soft, spreading consistency; glaze cake.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 102.6 g, Cholesterol 71.9 mg, Fat 24.1 g, Fiber 3.6 g, Protein 6.3 g, SaturatedFat 12.5 g, Sodium 421.8 mg, Sugar 76.2 g
CHOCOLATE MACAROON TUNNEL CAKE
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. Yummy! The vanilla glaze can easily be made into chocolate by adding 2 tablespoons of cocoa powder.
Provided by Juanita
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h25m
Yield 16
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 56.8 g, Cholesterol 64.5 mg, Fat 12 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 5 g, Sodium 269.8 mg, Sugar 41.8 g
CHOCOLATE MACAROON TUNNEL CAKE
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
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 TUNNEL CAKE
from A Treasury of Jewish Holiday Baking by Marcy Goldman. Looks good to me. I'm submitting it so I remember to make it some time. Let me know what you think. The idea here is that a luscious "tunnel" of cream cheese and chocolate chips is surrounded by a yummy chocolate cake. The original version of this recipe was a Pillsbury Bake-off winner. To make it dairy free, use soymilk and soy cream cheese. This cake freezes well if wrapped well, and keeps for several days, covered, at room temperature.
Provided by Sarah Chana
Categories Dessert
Time 1h35m
Yield 1 Bundt cake
Number Of Ingredients 21
Steps:
- Preheat oven to 350F Generously grease/spray a 10" Bundt or tube pan.
- TO MAKE THE CAKE: In a large mixing bowl, combine the sugars, oil and eggs and beat for 1 minute until smooth. Add the remaining cake ingredients and beat on medium for 2 to 3 minutes. Set aside.
- TO MAKE THE FILLING, in another bowl, cream the sugar with the cream cheese, then add everything else and blend till smooth.
- TO ASSEMBLE: Ladle half the batter into the pan. Spoon filling evenly over this layer. Cover with remaining batter.
- Bake for 70 minutes, or until the top springs back when touched.
- Let cake cool for at least 30 minutes before removing it from the pan. If it sticks, place it on a warm burner to loosen it up and help release it. The cake firms up as it cools.
- TO MAKE THE GLAZE: In a bowl comine all the ingredients to form a pourable glaze, thinning with water if needed. Pour over the cooled cake.
LANNETTE'S CHOCOLATE MACAROON TUNNEL CAKE
This cake is like the discontinued Pillsbury Chocolate Macaroon Tunnel Cake mix, only I think this is an improvement on that cake! The rich chocolate cake and the homemade macaroon filling made the difference!
Provided by Grannie B
Categories Dessert
Time 1h20m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 17
Steps:
- Grease a bundt pan.
- Mix together the oil, water, 4 eggs, and the sour cream till blended.
- Mix in the cake mix and the pudding mix.
- Pour 2/3 of the batter into the bundt pan.
- Put the macaroon filling on top of batter forming a ring only in the center of the layer.
- Top with remaining cake batter.
- Bake at 350 for approximately 1 hour.
- Cool cake in pan for about 10 minutes. Remove from pan to cool completely.
- Spoon glaze over the top of the cake, allowing it to drip down the sides of the cake.
- Filling:.
- Whip egg whites till stiff.
- Gradually add the sugar while continuing to whip.
- Stir in the vanilla and coconut extracts.
- Mix the flour with the finely chopped coconut, and fold into the egg white mixture.
- Glaze:.
- Beat all ingredients with electric mixer till smooth. If necessary, add more milk to make the glaze a slightly "runny" consistency.
Nutrition Facts : Calories 542.5, Fat 27.2, SaturatedFat 10.4, Cholesterol 77.4, Sodium 577.1, Carbohydrate 71.9, Fiber 2.8, Sugar 51, Protein 6.6
CHOCOLATE MACAROON CAKE - BUNDT CAKE
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
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
MACAROON CAKE
Make and share this Macaroon Cake recipe from Food.com.
Provided by scarley
Categories Dessert
Time 1h35m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Let egg whites stand at room temperature for 30 minutes. In a large bowl, beat the egg yolks, sugar, applesauce and oil until well blended; beat in milk and extract. Combine the flours, coconut, baking powder and salt; gradually beat into egg yolk mixture until blended.
- In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
- Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
- Run a knife around side and center tube of pan. Remove cake to a serving plate. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 277.8, Fat 6.2, SaturatedFat 2, Cholesterol 47.4, Sodium 145.3, Carbohydrate 51.4, Fiber 0.8, Sugar 31, Protein 4.8
CHOCOLATE MACAROON TUNNEL CAKE
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. Yummy! The vanilla glaze can easily be made into chocolate by adding 2 tablespoons of cocoa powder.
Provided by Juanita
Categories Chocolate Cake
Time 1h25m
Yield 16
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 56.8 g, Cholesterol 64.5 mg, Fat 12 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 5 g, Sodium 269.8 mg, Sugar 41.8 g
TUNNEL OF FUDGE CAKE
Make and share this Tunnel of Fudge Cake recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- --------------------Filling-----P·.
- Cook pudding mix and milk in med pan until it boils.
- Stir in choc chips until melted.
- Set aside.
- --------------------Cake--------x½.
- Heat oven to 350*.
- Grease and flour bundt pan.
- Cream sugar, butter, and shortning until fluffy.
- Beat in eggs and vanilla.
- Add flour, milk, cocoa, baking powder and salt.
- Beat on low speed 3 minutes.
- Stir in walnuts.
- Pour half into pan.
- Spoon filling over the middle of of batter.
- Spoon remaining batter over this.
- Bake for about 55 min, until cake springs bake when touched lightly.
- Cool 1 hour.
- Remove from pan and set aside until completely cooled.
- ----------------------Glaze----- Õ.
- Mix sugar, cocoa, and enough milk to thin for glazing.
- Spoon over cooled cake, allow it to run down the sides.
CHOCOLATE TUNNEL FUDGE CAKE
A delicious moist bundt cake with a cream cheese filling in the middle topped with a delicious chocolate glaze! :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degree F.
- Set oven rack to second-lowest position.
- Grease and flour a 12-cup bundt pan.
- In a bowl, beat 2 cups sugar with oil and and 2 eggs at high speed of an electric mixer, for 1 minute.
- Combine flour, baking cocoa, baking powder, baking soda and salt.
- In another small bowl, combine the coffee with the buttermilk.
- Add the flour mixture and the coffee mixture to the oil mixture; beat at medium speed for 3 minutes.
- Stir in nuts and 1 tsp vanilla.
- Pour half of the cake mixture into the prepared bundt pan.
- in another bowl, beat cream cheese at medium speed until fluffy; gradually add in 1/4 cup sugar, and the remaining egg; beat just until blended.
- Stir in remaining 1 tsp vanilla, coconut and chocolate chips.
- Spoon over cake batter in pan, leaving 1/2-inch border around the center and the edge of the pan.
- Top with remaining cake batter.
- Bake for 1 hour and 10 minutes, or until cake tests done.
- Cool in the pan on a wire rack for 15 minutes.
- Remove from pan; cool completely on wire rack.
- To make glaze: Melt the butter in a saucepan over low heat; stir in powdered sugar, and 1 Tbsp water and the 2 tsp vanilla, mix until smooth, adding more water if necessary to achieve desired consistancy for glaze.
- Drizzle over the cooled cake.
EASY COCONUT MACAROON CAKE
Make and share this Easy Coconut Macaroon Cake recipe from Food.com.
Provided by Canadian In Atlanta
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Sift dry ingredients together.
- In large bowl, with electric mixer, beat butter until creamy.
- Gradually add sugar, beating until light and fluffy.
- With mixer on "cream", add eggs, one at a time, beating well after each addition.
- Add almond extract.
- Stir in coconut.
- Turn into greased 10" tube pan or bundt pan.
- Bake one hour at 325.
- Cool 30 min before removing from pan.
- This cake can be frozen.
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