Lannettes Chocolate Macaroon Tunnel Cake Recipes

CHOCOLATE MACAROON TUNNEL CAKE

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.

CHOCOLATE MACAROON TUNNEL CAKE

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.

LANNETTE'S CHOCOLATE MACAROON TUNNEL CAKE

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.

CHOCOLATE MACAROON CAKE

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.

CHOCOLATE MACAROON TUNNEL CAKE

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.