Chocolate Macaroon Tunnel Cake Recipes

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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 TUNNEL CAKE



Chocolate Macaroon Tunnel Cake image

Rich chocolate bundt cake with a coconut tunnel inside. Drizzled with both chocolate and vanilla icing. Just like that age old mix time forgot.

Provided by Michaela Kenkel

Time 1h30m

Number Of Ingredients 12

One Devils Food Chocolate Cake Mix- prepared according to box instructions
2 egg whites
½ cup sugar
2 cups flaked coconut
2 Tablespoons flour
2 teaspoons vanilla
2 cups powdered sugar
1 Tablespoon butter
2 Tablespoons Milk
1 teaspoon vanilla
For chocolate glaze you can add 2 Tablespoons of cocoa to the above mixture.
(I glaze with both flavors. Because did I mention how good that puddle of icing in the middle is?!?!)

Steps:

  • Preheat oven to 350 degrees. Spray your bundt pan with non-stick cooking spray.
  • Prepare cake mix as per box instructions. Set aside.
  • In a separate bowl, with a fork quickly mix egg whites. Add the sugar and vanilla and mix again. Stir in coconut and flour.
  • Pour about ½ of the cake mix into your bundt pan. (see photo in blog post) Now spoon filling in a "tunnel" on top of the batter. Be careful not to let the filling touch the pan. Now pour and evenly cover the tunnel with the rest of the batter.
  • Bake the cake for 45 minutes or until toothpick comes out clean.
  • Cool in pan for 20-30 minutes and turn onto a plate to cool the rest of the way.
  • Drizzle with frosting if you desire.

Nutrition Facts : Calories 159 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 59 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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

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 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 TUNNEL CAKE



Chocolate Tunnel Cake image

from A Treasury of Jewish Holiday Baking by Marcy Goldman. Looks good to me. I'm submitting it so I remember to make it some time. Let me know what you think. The idea here is that a luscious "tunnel" of cream cheese and chocolate chips is surrounded by a yummy chocolate cake. The original version of this recipe was a Pillsbury Bake-off winner. To make it dairy free, use soymilk and soy cream cheese. This cake freezes well if wrapped well, and keeps for several days, covered, at room temperature.

Provided by Sarah Chana

Categories     Dessert

Time 1h35m

Yield 1 Bundt cake

Number Of Ingredients 21

1 cup sugar
1 cup brown sugar
1 cup oil
2 eggs, lightly beaten
2 teaspoons vanilla
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup cocoa powder, sifted (I never sift)
3 cups flour
1 cup buttermilk
1 cup warm brewed coffee
1/4 cup sugar
8 ounces cream cheese, softened
1 teaspoon vanilla
1 egg
1 cup miniature chocolate chip
1 cup powdered sugar
3 unsweetened chocolate squares, melted and cooled
2 tablespoons unsalted butter
hot water, to thin if needed

Steps:

  • Preheat oven to 350F Generously grease/spray a 10" Bundt or tube pan.
  • TO MAKE THE CAKE: In a large mixing bowl, combine the sugars, oil and eggs and beat for 1 minute until smooth. Add the remaining cake ingredients and beat on medium for 2 to 3 minutes. Set aside.
  • TO MAKE THE FILLING, in another bowl, cream the sugar with the cream cheese, then add everything else and blend till smooth.
  • TO ASSEMBLE: Ladle half the batter into the pan. Spoon filling evenly over this layer. Cover with remaining batter.
  • Bake for 70 minutes, or until the top springs back when touched.
  • Let cake cool for at least 30 minutes before removing it from the pan. If it sticks, place it on a warm burner to loosen it up and help release it. The cake firms up as it cools.
  • TO MAKE THE GLAZE: In a bowl comine all the ingredients to form a pourable glaze, thinning with water if needed. Pour over the cooled cake.

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

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