Chocolate Macaroon Cake

by Kathleen Morrison

Servings: 12 servings

INGREDIENTS

Cake:
2 cups flour, sifted
1-3/4 cups sugar
1/2 cup unsweetened cocoa
1 tsp. salt
1 tsp. soda
2 tsp. vanilla
3/4 cup water
1/2 cup shorting
1/2 cup sour cream
4 eggs, reserve 1 for filling

Coconut-Macaroon Filling:
1 egg white, reserved
1/4 cup sugar
1 cup coconut, grated
1 tbsp. flour
1 tsp. vanilla

Chocolate Glaze:
2 cups Confectioners' sugar
1 tbsp. butter
1/2 tsp. vanilla
3 tbsp. milk
1/4 cup cocoa

INSTRUCTIONS

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.

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