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Chocolate Macaroon Cake
Chef:  Brigit Gasper - Tipton, KS          Category:  Desserts

1 (18.25 oz.) package chocolate cake mix
1 box instant chocolate pudding
3/4 cup oil
3/4 cup water
4 eggs
1 egg white
1/2 cup sugar
1 cup coconut
1 stick butter
4 tablespoons cocoa
6 tablespoons milk
3-1/2 cups powdered sugar
1 cup nuts, chopped
1 cup coconut

Directions: Beat cake mix, pudding, oil, water, 4 eggs and vanilla with electric mixer on medium speed for 5 minutes. Set aside. Beat egg white on high speed of mixer. Gradually beat in 1/2 cup sugar, beating well until stiff peaks form. Fold coconut into egg white mixture carefully with spoon. Grease and flour bundt or Angel Food cake pan. Pour in half of chocolate cake batter. Spoon egg white mixture onto batter, being careful to keep it away from the sides of the pan. Carefully pour remaining batter on top. Bake for 45 minutes to 1 hour at 325°F or until toothpick inserted is clean. Cool in pan for 15 minutes. Invert onto serving plate. Bring 1 stick butter, cocoa, and 6 T. milk to boil in saucepan. Remove from heat. Add powdered sugar, nuts, and coconut. Mix and frost cake while it is still warm.

Notes: This cake is an old recipe from an old television program in the 70's. It is very good and people who like coconut love it.