Free Recipe Chocolate Macaroon Tunnel Cake

Recipe Type: Free Cake Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 16

Ingredients for Chocolate Macaroon Tunnel Cake Recipe

1-1/4 c Sugar
6 tb Vegetable oil
2 lg Eggs
3 c All-purpose flour
1-1/4 ts Baking soda
1/4 ts Salt
1-1/2 c Lowfat buttermilk
2 ts Vanilla
1/2 c Flaked sweetened coconut
1-1/2 ts Coconut flavoring; divided
1/3 c Unsweetened cocoa
Cooking spray
3/4 c Sifted powdered sugar
1 tb Skim milk

Chocolate Macaroon Tunnel Cake Preparation

1. Preheat oven to 350 oF. 2. Combine 1 1/4 cups sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add eggs, 1 at a time, beating well after each addition. 3. Combine flour, baking soda, and salt; add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. 4. Combine 1 cup batter, coconut, and 1 teaspoon coconut flavoring in a small bowl; stir well. Set aside. Add cocoa to remaining batter in large bowl; stir well. Reserve 1 cup chocolate batter and set aside. Pour remaining chocolate batter into 12 cup bundt pan coated with cooking spray. Spoon coconut batter over center of batter to form a ring making sure not to touch sides of pan. Top with reserved chocolate batter, spreading evenly to cover. 5. Bake at 350 oF for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Combine remaining 1/2 teaspoon co conut flavoring, powdered sugar, and skim milk; stir well. Drizzle over cake. Yield: 16 servings. Calories 258 (27% from fat); fat 7.7g (sat 2.2 g mono, 1.8 g poly, 2.7g); protein 4.7g: carb 42.6g; fiber .8g; chol 28mg; iron 1.5 mg; sodium 15 mg; calc 38 mg. Recipe by: Cooking Light Magazine, October 1996 Posted to Bakery-Shoppe Digest V1 #526 by Suzy Lewis <lewises@flatoday.infi.net> on Jan 22, 1998

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