Duncan Hines Chocolate Macaroon Bundt Cake Recipes
CHOCOLATE MACAROON BUNDT CAKE
Chocolate Macaroon Bundt Cake With Cake, Chocolate Cake Mix, Instant Chocolate Pudding, Eggs, Egg Yolks, Water, Canola Oil, Mayonnaise, Macaroon, Sweetened Flaked Coconut, Egg Whites, White Sugar, All Purpose Flour, Vanilla Extract
Provided by Duncan Hines
Categories Desserts
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour bundt cake pan.
- 2. Beat egg whites until peaks form, gradually beat in sugar until stiff peaks form. Fold in flour, coconut and vanilla. Set aside.
- 3. Combine cake mix, egg yolks, whole eggs, water, oil and mayonnaise in large bowl. Beat with electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter in pan. Spoon in coconut mixture and top with remaining batter.
- 4. Bake for 45-50 minutes. Let cool on wire rack for 15 minutes before removing from pan.
- 5. After cake is completely cooled, drizzle with cream cheese frosting.
- Prep time: 15 minutes
- Cook time: 45-50 minutes
Nutrition Facts : Calories 310 calories, Carbohydrate 42 grams, Cholesterol 70 milligrams, Fat 15 grams, Fiber 1 grams, Protein 5 grams, SaturatedFat 2.5 grams, Sodium 390 milligrams, Sugar 25 grams
CHOCOLATE MACAROON CAKE - BUNDT CAKE
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
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
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