Lannette's Chocolate Macaroon Tunnel Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 7 |
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This cake is like the discontinued Pillsbury Chocolate Macaroon Tunnel Cake mix, only I think this is an improvement on that cake! The rich chocolate cake and the homemade macaroon filling made the difference! Ingredients:
1/2 cup salad oil |
1/2 cup water |
4 eggs |
1 cup sour cream |
1 (18 ounce) box devil's food cake mix |
1 (3 1/2 ounce) package instant chocolate pudding mix |
2 egg whites |
1/2 cup sugar |
1/2 teaspoon coconut extract |
1/2 teaspoon vanilla |
2 cups sweetened coconut (chop fine in food processor) |
1/4 cup flour |
1 1/2 cups powdered sugar |
2 tablespoons melted butter |
2 tablespoons milk or 2 tablespoons cream |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
Directions:
1. Grease a bundt pan.
2. Mix together the oil, water, 4 eggs, and the sour cream till blended.
3. Mix in the cake mix and the pudding mix.
4. Pour 2/3 of the batter into the bundt pan.
5. Put the macaroon filling on top of batter forming a ring only in the center of the layer.
6. Top with remaining cake batter.
7. Bake at 350 for approximately 1 hour.
8. Cool cake in pan for about 10 minutes. Remove from pan to cool completely.
9. Spoon glaze over the top of the cake, allowing it to drip down the sides of the cake.
10. Filling:.
11. Whip egg whites till stiff.
12. Gradually add the sugar while continuing to whip.
13. Stir in the vanilla and coconut extracts.
14. Mix the flour with the finely chopped coconut, and fold into the egg white mixture.
15. Glaze:.
16. Beat all ingredients with electric mixer till smooth. If necessary, add more milk to make the glaze a slightly runny consistency.
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