Friday, November 30, 2007


This delectable chocolate cake is made with sour cream in the batter to keep it moist and there is an amazing
coconut-macaroon filling in the middle that bakes right along with the cake. If you like Almond Joy candy bars
as much as I do then I think you'll love this dark chocolate cake! Using a bundt pan makes this beautiful cake
surprisingly easy to make and very elegant to serve.

Generously grease the bundt pan and preheat your oven to 350 degrees. Prepare coconut-macaroon
filling and set aside.

Reserved egg white (from one of the 4 eggs that will go into the cake)
1/4 cup sugar
1 cup grated coconut
1 Tablespoon flour
1 teaspoon vanilla

In small mixer bowl, beat egg white at high speed until soft peaks form. Gradually add sugar and beat
until stiff peaks form. By hand, stir in coconut, flour and vanilla; blend well and set aside.

2 cups all-purpose flour
1 3/4 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon salt
1 teaspoon soda
2 teaspoons vanilla
3/4 cup cold water
1/2 cup shortening
1/2 cup sour cream
4 eggs (reserve 1 white for filling)

In large mixing bowl, combine all ingredients for cake. Blend at low speed until moistened, then beat
3 minutes at medium speed scraping the bowl often.

Pour chocolate batter into prepared bundt pan. Drop teaspoonfuls of coconut-macaroon filling over
chocolate batter until you have an even ring around the cake.

Bake cake at 350 degrees for 55-60 minutes until top springs back when touched lightly in the center
of the cake. Be careful not to overbake, as this will result in a dry cake.

Cool 20 minutes, then place plate on top and invert cake to remove from pan--let cool completely
before glazing so glaze doesn't melt.

1 cup powdered sugar
2 squares (1 ounce each) unsweetened chocolate (melted and cooled)
1/2 teaspoon vanilla
1-2 Tablespoons warm water

In small mixing bowl combine glaze ingredients. I used a whisk to mix everything well. Use enough warm
water so that it reaches a glaze consistency and can be poured over the cake and run down the sides as
in my photo.

Store cake covered tightly so it doesn't dry out. These types of cakes are so beautiful displayed on glass
cake stands.

Fresh strawberries would be very attractive and delicious displayed in the middle of the cake when serving.

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