Heavenly Island Bundt Cake
photo by Redsie
- Ready In:
- 48mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 1 (18 ounce) box white cake mix (with or without pudding in the mix)
- 1 cup water
- 3⁄4 cup egg white (about 4-5 large eggs)
- 1⁄2 cup applesauce
- 2 1⁄2 ounces dark chocolate (look for a high quality one such as a Belgian dark chocolate)
- 1⁄3 cup coconut
- 1⁄3 cup macadamia nuts
directions
- Preheat oven to 350°F Prepare a large bundt pan with a light coating of cooking spray.
- Take the bar of chocolate and break it up into small shards. Similarly, chop the macadamia nuts into pieces.
- In a large bowl mix together the cake mix, water, egg whites and applesauce. Beat with mixer for 2 minutes. Add the chocolate, coconut and macadamia pieces to the batter, stirring to fully incorporate.
- Pour the batter into the bundt pan and bake 35-40 minutes. The cake should be resistant to touch and a toothpick or bamboo skewer should come out clean if inserted into the middle of the cake. Cool in pan 10 minutes before inverting onto a serving plate. Allow to completely cool before serving.
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Reviews
-
Wow! Can't believe this is from a cake mix!! Used a whole bar of dark chocolate (95%) and, as I couldn't use nuts (allergies), I added candied lemon and orange zests. Only problem I had was that the cake broke when I took it out of the pan (maybe I didn't wait long enough to take it out??). Thanks Toni - this recipe is a keeper!!
-
I made this for my husband today and he loves it! I used 4 egg whites and a whole bar of Belgian dark chocolate (I know bad, bad~it was about 4.3 ounces in weight). The cake is so easy to put together, as it starts out with the white cake mix. The flavors of the dark chocolate, coconut and macadamia nuts make me think of being on a beach in Hawaii. I was so happy too that the chocolate pieces didn't sink to the bottom of the cake and that they stayed evenly distribued throughout the cake, after it was finished baking. Thanks so much, toni! :-)
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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