Thursday, July 30, 2009

Chocolate Macaroon Ring Cake

Macaroon Filling:
2 eggs
1/2 t almond extract
1/2 c sugar
2/3 c sweetened flake coconut
1/4 c flour

devils food cake mix
1 large egg
1 c water
1/3 veg oil

Almond Glaze:
1 1/4 c powdered sugar
1-2 T milk
1/2 t almond extract

Pepare filling: Separate eggs, placing whites in a med-size mixing bowl and yolks in a large bowl. Add almond extract to whites and beat until frothy, 30 seconds. Gradually add sugar while beating till soft peaks form, 1-11/2 min. Fold in the coconut and flour till just incorporated. Set the bowl aside while you prepare cake.

Place rack in center and preheat oven to 350 degrees. Mist bundt pan with spray, and dust with flour.

Place cake mix in bowl with egg yolks. Add the whole egg, water, and oil. Blend 30 seconds, scrape bowl and beat 2 min. Pour half batter in pan. Spoon filling on batter, making sure it doesn't touch sides of pan. Spoon remaining batter on top and smooth. Place in oven.

Bake 53-57 min till lightly springs back and pulls away from sides. Cool 20 min., remove from pan.

Whisk glaze together and spoon over cake. Let rest 10 min. before slicing.

No comments:

Post a Comment