CHOCOLATE FUDGE MACAROON BUNDT CAKE

Chocolate Fudge Macaroon Bundt Cake

	Prep Time: 10 minutes	Ready In: 0
	Cook Time: 55 minutes	Servings: 12

"Chocolate fudge bundt cake with coconut center"

Ingredients:

1 package (18-1/4 ounces) chocolate fudge cake mix 1 package (3.9 ounces) instant chocolate fudge pudding mix 3 tablespoons baking cocoa 1-3/4 cups milk 2 eggs 2 cups (12 ounces) semisweet chocolate chips 3 cups sweetened flaked coconut 1 can (14 ounces) sweetened condensed milk 1 teaspoon vanilla extract confectioners' sugar or frosting or icing

Directions:

1.

In large mixing bowl, combine the dry cake and pudding mixes,cocoa,milk and eggs. Beat on low speed until moistened. Beat on medium for 2 minutes. Stir in chocolate chips. In another bowl mix coconut, sweetened condensed milk, and vanilla. Pour half the batter into a greased and floured 10 inch fluted bundt pan. Spoon the coconut mixture onto batter evenly, pressing down lightly, not letting it touch the sides or center of the pan. Pour remaining batter on top of coconut mixture. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Dust with confectioners' sugar,frost, or ice whatever you desire. Chocolate Macaroon Tunnel Cake Prep Time: 20 Minutes Cook Time: 1 Hour 5 Minutes Ready In: 1 Hour 25 Minutes Servings: 16 "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." Ingredients: 1/2 cup shortening 1 3/4 cups white 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 white 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 Directions: 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. 2. 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. 3. 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. 4. 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. 5. 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.