Chocolate Macaroon Tunnel Cake Recipe

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Type: Chocolate Macaroon Tunnel Cake Free Cooking Recipe – Cakes

Outstanding!

Ingredients / Directions
Cake
1/2 cup(s) shortening
1 3/4 cup(s)s granulated sugar
1 egg yolk
2 teaspoons vanilla extract
4 eggs
2 cup(s)s sifted all-purpose flour
1/2 cup(s) unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup(s) cold water
1/2 cup(s) sour cream

Coconut Macaroon Filling
1 egg white
1/4 cup(s) granulated sugar
1 cup(s) flaked coconut
1 tablespoon all-purpose flour
1 teaspoon vanilla extract

Vanilla Glaze
2 cup(s)s sifted confectioners” sugar
1 tablespoon butter
softened
1 teaspoon vanilla extract
2 tablespoons milk
or as needed Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

Cake: In a large bowl
blend together the shortening
granulated sugar
egg yolk and vanilla extract until smooth. Beat in eggs one at a time using an electric mixer.

Combine 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.

Coconut Macaroon Filling: In a separate bowl with clean beaters
whip the egg white until soft peaks form. Gradually sprinkle in granulated sugar while continuing to whip to firm peaks. Fold in the coconut
flour and vanilla extract by hand using a spatula or wooden spoon. Drop this mixture by teaspoonsful over the chocolate batter in the pan
being 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.

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.

NOTE: the vanilla glaze can easily be made into chocolate by adding 2 tablespoons cocoa powder.

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