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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Chocolate Macaroon
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Cakesandfrostings - Cake Chocolate Macaroon Post by :rwammm Category :Learning Kitchen Author :Unknown Date :December 2011 Read :696

Click below to download : Cakesandfrostings - Cake Chocolate Macaroon (Format : PDF)

Cakesandfrostings - Cake Chocolate Macaroon

Cake:

2 cups sifted flour
1-3/4 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon salt
1 teaspoon soda
2 teaspoons vanilla
3/4 cup cold water
1/2 cup shortening
1/2 cup sour cream
4 eggs (reserve 1 white for filling)

Coconut-Macaroon Filling:

Reserved egg white
1/4 cup sugar
1 cup grated coconut
1 tablespoon flour
1 teaspoon vanilla

Vanilla Glaze:

2 cups sifted confectioners' sugar
1 tablespoon soft butter
1 teaspoon vanilla extract
2 to 3 tablespoons milk

Chocolate Glaze:

2 cups confectioner's sugar
2 tablespoons cocoa
1 tablespoon soft butter
1/2 teaspoon vanilla
2 to 4 tablespoons milk

FILLING: In small bowl, beat egg white at high speed until soft peaks form. Gradually add sugar while beating until
soft 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 55 to 65 minutes or till cake tests done. Cool 10 to 15 minutes in pan; turn
out on serving plate or wire rack to complete cooling. Top with Vanilla or Chocolate Glaze.

VANILLA GLAZE: In small bowl combine sugar and butter. Add extract. Add milk gradually to achieve desired
consistency. Stir until smooth.

CHOCOLATE GLAZE: In small bowl combine sugar, cocoa and butter. Add vanilla. Add milk gradually to
achieve desired consistency. Stir until smooth.

SOURCE: Alison Wise, Jewish-Food Recipe Archives
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