Post by cuteascountry_Shortcake on Sept 12, 2002 13:04:45 GMT -6
Chocolate Macaroon Ring Cake
Macaroon:
2 egg whites
1/2 teaspoon almond extract
1/2 cup sugar
1/2 cup flaked coconut
1/4 cup all-purpose flour
Cake:
1 pkg. Devil's Food cake mix, with pudding in the mix
1/3 cup cooking oil
1 cup water
2 egg yolks
1 whole egg
Preheat oven to 350*. For macaroon, whip 2 egg whites and almond extract until frothy in a small mixer bowl. Gradually add sugar and heat at high speed until peaks are only slightly rounded. Mix in coconut and flour.
For cake, combine ingredients in a large mixer bowl; mix 2 minutes at medium speed. Spread half of the batter in a greased and floured 10-inch or fluted tube pan. Spoon macaroon in a ring on batter. Carefully cover with remaining batter.
Bake at 350*F. for 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool in pan 25 minutes; invert onto serving plate.
For glaze, blend 1 cup confectioners' sugar with 1 Tablespoon plus 1 teaspoon milk, 1 teaspoon cooking oil, and 1/4 teaspoon vanilla extract (optional). If needed, add more sugar to thicken or milk to thin for desired consistency. Spoon glaze over cooled cake. Makes 12 to 16 servings.
Macaroon:
2 egg whites
1/2 teaspoon almond extract
1/2 cup sugar
1/2 cup flaked coconut
1/4 cup all-purpose flour
Cake:
1 pkg. Devil's Food cake mix, with pudding in the mix
1/3 cup cooking oil
1 cup water
2 egg yolks
1 whole egg
Preheat oven to 350*. For macaroon, whip 2 egg whites and almond extract until frothy in a small mixer bowl. Gradually add sugar and heat at high speed until peaks are only slightly rounded. Mix in coconut and flour.
For cake, combine ingredients in a large mixer bowl; mix 2 minutes at medium speed. Spread half of the batter in a greased and floured 10-inch or fluted tube pan. Spoon macaroon in a ring on batter. Carefully cover with remaining batter.
Bake at 350*F. for 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool in pan 25 minutes; invert onto serving plate.
For glaze, blend 1 cup confectioners' sugar with 1 Tablespoon plus 1 teaspoon milk, 1 teaspoon cooking oil, and 1/4 teaspoon vanilla extract (optional). If needed, add more sugar to thicken or milk to thin for desired consistency. Spoon glaze over cooled cake. Makes 12 to 16 servings.