Cake Recipes
Chocolate Macaroon Tunnel Cake
Ingredients
Cake
- 1/2 cup shortening
- 1 3/4 cups granulated sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
- 4 eggs
- 2 cups sifted all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup cold water
- 1/2 cup sour cream
Coconut Macaroon Filling
- 1 egg white
- 1/4 cup granulated sugar
- 1 cup flaked coconut
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Vanilla Glaze
- 2 cups sifted confectioners' sugar
- 1 tablespoon butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons milk, or as needed
Instructions
- Heat 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.
Notes
* or, for best results, use our Pan Release!
The vanilla glaze can easily be made into chocolate by adding 2 tablespoons cocoa powder.