Dark Chocolate Macaroon Bundet Cake
- Filling
- 2 egg whites
- 1/2 cup white sugar
- 2 cups flaked coconut, ground into small pieces
- 2 tablespoons of all purpose flour
- 2 teasoons of vanilla extract
- Cake...
- 1 (18.25-ounce) box chocolate cake mix
- 1 (4-serving size) package chocolate instant pudding
- 2 egg yolks
- 2 eggs
- 1 1/4 cups water
- 1/3 cup vegetable oil
- vanilla glaze (below)
- Vanilla Glaze
- 1 1/2 cups powdered sugar
- 2 1/2 teaspoons of milk
- 1/8 teaspoon of salt
- 1/4 teaspoon vanilla
- 1 teaspoon of butter
- Preheat oven to 350 degrees, grease and flour bundt cake pan.
- Preheat oven to 350 degrees, grease and flour bundt cake pan.
- 1. Beat egg whites until peaks form. Gradually beat in sugar until stiff peaks form. Fold in coconut, flour and vanilla. Set aside.
- 2. Combine cake mix, instant pudding mix, 2 yolks, 2 eggs, water, and oil in a large bowl. Beat with electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into prepared pan. Spoon in coconut mixture and top with remaining batter.
- 3. Bake for 50 to 55 minutes. Remove to wire rack, and cool 15 minutes before removing from pan. Cool thoroughly, and top with glaze.
- 4. Melt butter. Mix all ingredients together, top cake.
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Taken from www.epicurious.com/recipes/member/views/dark-chocolate-macaroon-bundet-cake-50167655 (may not work)