Recipe by LAURIE
Found this recipe the other day and havent made it in years....guess what I'm doingthis weekend! Fancy looking cake, especially when cut...
Top Review by Rhonda Erickson
The bundt cake turned out very tasty, nice and high with about 1/2 inch of macaroon which followed the dome shape of the pan about an inch from the top. The cake did not shrink after baking. The macaroon filling tasted great!! MODIFICATIONS: I finely ground the coconut and next time I make the cake, I will try making 1 1/2 batches of the macaroon filling and spooning it on top instead of in the middle. I'm trying to emulate Pilsbury's Bundt Choc./Macaroon cake(the filling stayed as a tunnel in the middle) that I don't believe is manufactured anymore: It used to be one of my favorites! I will definely bake it again. Rhonda Erickson, Wisconsin
- 2 egg whites
- 1⁄2 teaspoon almond extract
- 1⁄2 cup sugar
- 1⁄2 cup flaked coconut
- 1⁄4 cup flour
- 1 package devil's food cake mix
- 1⁄3 cup oil
- 1 cup water
- 2 egg yolks
- 1 egg
- 1 cup powdered sugar
- 4 teaspoons milk
- 1 teaspoon oil
- 1⁄4 teaspoon vanilla extract
Directions See How It's Made
- Preheat oven to 350.
- For macaroon, whip eggs whites and extract until frothy in a small mixer bowl.
- Gradually add sugar and beat at hgih speed until peaks are slightly rounded.
- Mix in coconut and flour.
- For cake, combine cake mix, oil, water, yolks and egg in large mixing bowl.
- Mix 2 minutes at medium speed.
- Spread half of mix in greased and floured 10 inch tube pan.
- spoon macarooon in a ring on top of batter.
- Carefully cover with remaining batter.
- Bake at 350 for 55-65 minutes or until toothpick is clean.
- Cool in pan 25 minutes and invert on serving plate.
- Blend remaining ingredients together for glaze until desired consistency.
- Spoon over cooled cake.