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Little Bottles of Natural Goodness 

Chocolate Macaroon Bundt Cake

Posted on December 09, 2015 by Bickford Flavors

Ingredients

Filling

  • 1 egg white
  • 1/4 cup white sugar
  • 1 teaspoon Bickford Coconut Flavor
  • 1 tablespoon all-purpose flour
  • 1 teaspoon Bickford Vanilla Flavor

Cake

  • 2 cups sifted all-purpose flour
  • 1 3/4 cups white sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons Bickford Vanilla Flavor
  • 1/4 cup water
  • 1/2 cup shortening
  • 1/2 cup sour cream
  • 4 egg yolks
  • 3 egg whites

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 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 flavor. Set aside.
  3. 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.
  4. Pour cake batter into a 10 inch Bundt pan. Drop the filling by teaspoons around the top of the batter, avoiding the edges.
  5. 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.
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