Chocolate Macaroon Cake Bundt Cake Recipes

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CHOCOLATE MACAROON CAKE



Chocolate Macaroon Cake image

This cake and its icing are made from scratch. I cook for a living and the people who I have tried this on love it!

Provided by Cathy

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 3h10m

Yield 12

Number Of Ingredients 20

1 egg white
2 teaspoons vanilla extract
½ cup white sugar
2 cups shredded coconut
1 tablespoon all-purpose flour
½ cup unsweetened cocoa powder
¾ cup hot, brewed coffee
3 eggs
1 ¾ cups white sugar, divided
1 teaspoon baking soda
½ cup sour cream
½ cup shortening
1 teaspoon salt
2 cups sifted all-purpose flour
2 cups white sugar
4 tablespoons unsweetened cocoa powder
½ cup butter
¼ cup corn syrup
½ cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch bundt pan.
  • To Make Filling: Beat egg white with 1 teaspoon vanilla until soft mounds form. Add 1/2 cup sugar gradually, beating until stiff peaks form. Stir in coconut and 1 tablespoon flour. Set filling aside.
  • Dissolve the cocoa in the hot coffee. Separate the three eggs, setting the yolks aside. Beat the egg whites until soft mounds form. Gradually beat in 1/2 cup sugar until meringue stands in medium-stiff peaks.
  • Combine the sour cream and the baking soda. Beat remaining 1 1/4 cups of the sugar, shortening, egg yolks, salt, 1 teaspoon vanilla and 1/2 of the of the cocoa mixture until light and creamy, about 4 minutes. Stir in 2 cups flour, the sour cream mixture, and the remaining cocoa mixture; blend well.
  • Fold about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites.
  • Turn 1/2 of the chocolate batter into the prepared pan. Place 1/2 of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture.
  • Bake in preheated oven until a tester inserted in the center of the cake comes out clean, 55 to 65 minutes. Let cake cool completely before removing from pan and icing.
  • To Make Icing: Combine 2 cups sugar and 1/4 cup cocoa powder; transfer to a saucepan. Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute. Do not overcook! Remove from heat, let cool, and stir in 1 teaspoon vanilla. Beat icing until it is at a soft, spreading consistency; glaze cake.

Nutrition Facts : Calories 630.4 calories, Carbohydrate 102.6 g, Cholesterol 71.9 mg, Fat 24.1 g, Fiber 3.6 g, Protein 6.3 g, SaturatedFat 12.5 g, Sodium 421.8 mg, Sugar 76.2 g

CHOCOLATE MACAROON CAKE



Chocolate Macaroon Cake image

Create a cake that resembles a favorite candy bar--chocolate on the outside and creamy coconut on the inside.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 16

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ German chocolate cake mix
3/4 cup water
2/3 cup vegetable oil
3 eggs
1/2 cup flaked coconut
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1/4 cup flaked coconut

Steps:

  • Heat oven to 325°F. Generously grease and lightly flour shaped (12-cup) Bundt® pan and bottom of Bundt® Tunnel Insert, or spray with baking spray with flour.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup coconut. Pour batter into pan. Place tunnel insert on center of Bundt pan.
  • Bake 38 to 44 minutes or until toothpick inserted toward center comes out clean. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen tunnel insert; remove. Cool cake in pan 10 minutes; remove from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.
  • While cake is cooling, in medium bowl, mix filling ingredients; set aside.
  • When cake is cool, turn cake over and spoon macaroon filling into tunnel. Place cake filled side down on serving plate. Refrigerate about 10 minutes or until filling is set. Sprinkle with powdered sugar if desired. Store covered in refrigerator.

Nutrition Facts : Calories 180, Carbohydrate 6 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 6 g, TransFat 0 g

CHOCOLATE MACAROON CAKE - BUNDT CAKE



Chocolate Macaroon Cake - Bundt Cake image

I bought this recipe book "Over 300 Delicious Ways to Use Your Bundt Pans" many years ago at Eatons. Its wonderful, all the great recipes for bundt pans. This is one I enjoyed making.

Provided by Shar-on

Categories     Dessert

Time 1h25m

Yield 1 bundt cake

Number Of Ingredients 16

2 cups sifted flour
1 3/4 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla
3/4 cup cold water
1/2 cup sour cream
3 eggs
1 egg yolk (reserve 1 white for filling)
1/2 cup shortening
1 egg white
1/4 cup sugar
1 cup grated coconut
1 tablespoon flour
1 teaspoon vanilla

Steps:

  • Filling: In small bowl, beat egg white until soft peaks form.
  • Gradually add sugar; beat until stiff peaks form.
  • By hand, stir in coconut, flour and vanilla, blending well.
  • Set aside.
  • Cake: In large mixing bowl, combine all ingredients, blending at low speed until moistened.
  • Beat 3 minutes at medium speed and then pour batter into greased and flour 12 cup Bundt Pan.
  • Drop teaspoonfuls of coconut filling over the chocolate batter.
  • Bake at 350°F for 55-65 minutes or until cake tests done.
  • Cool 10-15 minutes in pan, then turn out onto serving plate or rack to cool completely.
  • Top with vanilla or chocolate glaze.

Nutrition Facts : Calories 4592.1, Fat 207, SaturatedFat 97.6, Cholesterol 783.8, Sodium 4007.3, Carbohydrate 648.5, Fiber 35.1, Sugar 413.4, Protein 68.2

MACAROON CAKE



Macaroon Cake image

This old-fashioned Chocolate Macaroon Cake is rich and moist, filled with coconut filling and topped with a simple chocolate glaze.

Provided by Lauren Allen

Categories     Dessert

Time 1h25m

Number Of Ingredients 20

2 cups all-purpose flour
1 3/4 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup sour cream
3 large eggs
1 large egg yolk ((reserve the egg white for the filling))
2 teaspoons vanilla extract
1/2 cup shortening
3/4 cup water
1 large egg white
1/4 cup granulated sugar
1 cup shredded sweetened coconut
1 Tablespoon all-purpose flour
1 teaspoon vanilla extract
1/4 cup butter
3 Tablespoons milk
2 cups powdered sugar
1 1/2 Tablespoons unsweetened cocoa powder

Steps:

  • In a small bowl, beat egg white (reserve the egg yolk for the cake batter) until soft peaks form. Gradually add the sugar; beat until stiff peaks form. Fold in the coconut, flour and vanilla. Set aside.
  • In large mixing bowl, combine the flour, sugar, cocoa powder, salt, baking soda.
  • In a separate bowl mix together the sour cream, eggs, egg yolk, vanilla and shortening. Add to the dry ingredients, along with the water and mix to combine.
  • Prepare a bundt pan by greasing the inside with a thin layer of shortening, and then a thin layer of flour. Pour half of the cake batter into the pan and smooth into an even layer.
  • Spoon the coconut macaroon filling into a line in around the center of the batter. Spoon remaining batter on top, covering all of the coconut filling.
  • Bake at 350° F for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Cool for 10 minutes in the pan, then turn out onto a wire cooling rack to cool completely.
  • Add butter, milk and cocoa powder to a small saucepan over medium heat. Bring to a low boil and then remove from heat.
  • Stir in 2 cups of powdered sugar and mix until smooth. Spoon glaze over cake.

Nutrition Facts : Calories 489 kcal, Carbohydrate 75 g, Protein 5 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 66 mg, Sodium 315 mg, Fiber 2 g, Sugar 59 g, ServingSize 1 serving

CHOCOLATE MACAROON TUNNEL CAKE



Chocolate Macaroon Tunnel Cake image

This cake recipe is the result of a discontinued, but wonderful box mix. It is a chocolate cake that slices to reveal a beautiful white coconut center. Yummy! The vanilla glaze can easily be made into chocolate by adding 2 tablespoons of cocoa powder.

Provided by Juanita

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h25m

Yield 16

Number Of Ingredients 20

½ cup shortening
1 ¾ cups white sugar
1 egg yolk
2 teaspoons vanilla extract
4 eggs
2 cups sifted all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
¾ cup cold water
½ cup sour cream
1 egg white
¼ cup white sugar
1 cup flaked coconut
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 tablespoons milk, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, blend together the shortening, 1 3/4 cups white sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine 2 cups flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared Bundt pan.
  • In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in 1/4 cup white sugar while continuing to whip to firm peaks. Fold in the coconut, 1 tablespoon of flour and 1 teaspoon of vanilla by hand using a spatula or wooden spoon. Drop this mixture by teaspoonfuls over the chocolate batter in the pan. Be careful not to let the filling touch the sides of the pan.
  • Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely. Remove cake from pan, and drizzle with vanilla glaze.
  • To make vanilla glaze, mix together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake.

Nutrition Facts : Calories 345.6 calories, Carbohydrate 56.8 g, Cholesterol 64.5 mg, Fat 12 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 5 g, Sodium 269.8 mg, Sugar 41.8 g

CHOCOLATE MACAROON CAKE



Chocolate Macaroon Cake image

"This cake is always popular with chocolate lovers, including my five children," notes Saburo Aburano of Ann Arbor, Michigan. "I got the recipe from a dear friend more than 30 years ago."

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12-16 servings.

Number Of Ingredients 21

1 egg white
3 tablespoons sugar
2 cups sweetened shredded coconut, finely chopped
1 tablespoon all-purpose flour
CAKE BATTER:
4 large eggs, separated
1-3/4 cups sugar, divided
1/2 cup shortening
1/2 cup sour cream
2 teaspoons vanilla extract
1/2 cup cold brewed coffee
1/4 cup buttermilk
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
FROSTING:
1 cup semisweet chocolate chips, melted and cooled
3 tablespoons butter, softened
2 cups confectioners' sugar
5 tablespoons 2% milk

Steps:

  • In a small bowl, beat egg white on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in coconut and flour; set aside., In a large bowl, beat the egg whites on medium until soft peaks form. gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved; set aside. , In another large bowl, cream shortening and remaining sugar until light and fluffy. Beat in the egg yolks, one at a time, beating well after each addition. Beat in sour cream and vanilla. Combine coffee and buttermilk. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee mixture, beating well after each addition. Fold in beaten egg whites., Pour half of the batter into an ungreased 10-in. tube pan with removable bottom. Drop coconut filling by spoonfuls over batter. Top with remaining batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Immediately invert cake onto a wire rack; cool completely, about 1 hour. Run a knife around side of pan and remove., In a small bowl, beat frosting ingredients until smooth and creamy. Spread over the top and sides of cake.

Nutrition Facts : Calories 441 calories, Fat 19g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 310mg sodium, Carbohydrate 66g carbohydrate (48g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE BUNDT CAKE



Chocolate Bundt Cake image

Guaranteed to satisfy any chocolate craving, this is an excellent cake to keep in mind when you have a houseful of guests. The ganache glaze makes it dressy enough for dessert after a special dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Number Of Ingredients 13

8 ounces (2 sticks) unsalted butter, plus more for pan
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup milk
1/2 cup sour cream (4 ounces)
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter

Steps:

  • Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.
  • With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.
  • Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.
  • Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.

CHOCOLATE MACAROON BUNDT CAKE



Chocolate Macaroon Bundt Cake image

Inspired by the classic French treat, this recipe makes a chocolate Bundt cake with a coconut filling.

Provided by Marsha

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 16

2 cups sifted all-purpose flour
1 ¾ cups white sugar
½ cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
¼ cup water
½ cup shortening
½ cup sour cream
4 egg yolks
3 egg whites
1 egg white
¼ cup white sugar
1 cup flaked coconut
1 tablespoon all-purpose flour
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • Make the filling. Beat 1 egg white in a small bowl until peaks form. Gradually beat in 1/4 cup sugar Beat until stiff peaks form. Fold in coconut, 1 tablespoon flour and 1 teaspoon vanilla. Set aside.
  • In a large bowl, mix together 2 cups flour , 1 3/4 cup sugar, cocoa, salt and soda. Add 2 teaspoons vanilla, water, shortening, sour cream egg yolks and 3 egg whites. Blend at low speed until moistened, then beat at medium speed for 3 minutes.
  • Pour cake batter into a 10 inch Bundt pan. Drop the filling by teaspoons around the top of the batter, avoiding the edges.
  • Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for 10 minutes , then turn out onto a wire rack to continue cooling. Top with Chocolate Glaze.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 55.7 g, Cholesterol 72.5 mg, Fat 14.4 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.9 g, Sodium 343.9 mg, Sugar 36 g

SUPER MOIST CHOCOLATE BUNDT® CAKE



Super Moist Chocolate Bundt® Cake image

I wanted to make a chocolate cake without using instant cake mixes and voila! An extremely scrumptious and moist chocolate Bundt® cake! Top with a dusting of powdered sugar or vanilla ice cream if desired.

Provided by MONICASJ

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h15m

Yield 14

Number Of Ingredients 13

2 cups all-purpose flour
1 cup white sugar
½ cup sweetened cocoa powder
1 (3.9 ounce) package instant chocolate pudding mix
1 ½ teaspoons baking soda
¼ teaspoon salt
1 cup milk
1 cup vegetable oil
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
½ cup warm water
1 ½ cups semisweet chocolate chips, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
  • Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
  • Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.

Nutrition Facts : Calories 455 calories, Carbohydrate 52.8 g, Cholesterol 48.5 mg, Fat 26.5 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 329.9 mg, Sugar 30.4 g

LANNETTE'S CHOCOLATE MACAROON TUNNEL CAKE



Lannette's Chocolate Macaroon Tunnel Cake image

This cake is like the discontinued Pillsbury Chocolate Macaroon Tunnel Cake mix, only I think this is an improvement on that cake! The rich chocolate cake and the homemade macaroon filling made the difference!

Provided by Grannie B

Categories     Dessert

Time 1h20m

Yield 1 cake, 12-14 serving(s)

Number Of Ingredients 17

1/2 cup salad oil
1/2 cup water
4 eggs
1 cup sour cream
1 (18 ounce) box devil's food cake mix
1 (3 1/2 ounce) package instant chocolate pudding mix
2 egg whites
1/2 cup sugar
1/2 teaspoon coconut extract
1/2 teaspoon vanilla
2 cups sweetened coconut (chop fine in food processor)
1/4 cup flour
1 1/2 cups powdered sugar
2 tablespoons melted butter
2 tablespoons milk or 2 tablespoons cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Steps:

  • Grease a bundt pan.
  • Mix together the oil, water, 4 eggs, and the sour cream till blended.
  • Mix in the cake mix and the pudding mix.
  • Pour 2/3 of the batter into the bundt pan.
  • Put the macaroon filling on top of batter forming a ring only in the center of the layer.
  • Top with remaining cake batter.
  • Bake at 350 for approximately 1 hour.
  • Cool cake in pan for about 10 minutes. Remove from pan to cool completely.
  • Spoon glaze over the top of the cake, allowing it to drip down the sides of the cake.
  • Filling:.
  • Whip egg whites till stiff.
  • Gradually add the sugar while continuing to whip.
  • Stir in the vanilla and coconut extracts.
  • Mix the flour with the finely chopped coconut, and fold into the egg white mixture.
  • Glaze:.
  • Beat all ingredients with electric mixer till smooth. If necessary, add more milk to make the glaze a slightly "runny" consistency.

Nutrition Facts : Calories 542.5, Fat 27.2, SaturatedFat 10.4, Cholesterol 77.4, Sodium 577.1, Carbohydrate 71.9, Fiber 2.8, Sugar 51, Protein 6.6

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All cool recipes and cooking guide for Chocolate Macaroon Bundt Cake Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy Low Ingredient Healthy Recipes ...
From recipeshappy.com


CAKE RECIPES CHOCOLATE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHOCOLATE CARAMEL MACAROON BUNDT CAKE RECIPE - MIX & MATCH …
2012-12-16 3-4 splashes milk. Preheat oven to 350 degrees. Grease (I use Pam) a 10 inch bundt pan. In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in chocolate chips. Pour half of your batter into prepared bundt pan. Drop tablespoon fulls of caramel on top of batter all the way around the cake in the pan (so 8-10 ...
From mixandmatchmama.com


31 AMAZING BUNDT CAKE RECIPES - THE KITCHEN COMMUNITY
Recipes / By Cassie Marshall. Most people recognize the distinctive look of a bundt cake, but the appearance is where the similarity ends when it comes to bundt cake recipes. Contents show. 1. Sour Cream Chocolate Bundt Cake. 2. Cream Cheese Chocolate Bundt Cake. 3. Glazed Orange Bundt Cake.
From thekitchencommunity.org


CHOCOLATE MACAROON BUNDT CAKE
Ingredients 2 cups sifted all-purpose flour 1 3/4 cups white sugar ...
From mycakecakerecipes.blogspot.com


CHOCOLATE MACAROON CAKE RECIPE - RECIPES.NET
2022-03-23 Place ½ of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture. Bake in preheated oven for about 55 minutes to 1 hour and 5 minutes, or until a tester inserted in the center of the cake comes out clean. Let cake cool completely before removing from pan and icing. Icing:
From recipes.net


CHOCOLATE MACAROON BUNDT CAKE - MASTERCOOK
2016-10-22 1 cup King Arthur Triple Cocoa Blend or Dutch-process cocoa. 3/4 teaspoon salt. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 2 teaspoons espresso powder, optional; to enhance chocolate flavor. 2 tablespoons King Arthur Cake Enhancer, optional; for moistness. 1/2 cup (8 tablespoons) unsalted butter, at room temperature.
From mastercook.com


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