Recipe#4027

Title: Chocolate Macaroon

From: pawise@ix.netcom.com (Allison Wise) 
 Newsgroups: rec.food.recipes 
 Subject: Chocolate Macaroon Cake 
 Date: 9 Oct 1996 05:35:10 -0600 
 Message-ID: v01540b00ae707d469488@[206.214.102.78] 

reserved egg white
 1/4 cup sugar
 1 cup grated coconut
 1 tablespoon flour
 1 teaspoon vanilla
 2 cups sifted flour
 1 3/4 cup sugar
 1/2 cup unsweetened cocoa
 1 teaspoon salt
 1 teaspoon soda
 2 teaspoons vanilla
 3/4 cup cold water
 1/2 cup shortening
 1/2 cup sour cream
 4 eggs (reserve 1 white for filling)
 In small bowl, beat egg white at high speed until soft peaks form.
 Gradually add sugar; beat until soft peaks form.  By hand, stir in
 coconut, flour and vanilla; blend well.  Set this mixture aside.
 In large mixing bowl, combine all ingredients; blend at low speed
 until moistened; beat 3 minutes at medium speed.  Pour batter into
 greased and floured 12-cup Bundt pan.  Drop teaspoonfuls of the
 coconut filling over the chocolate batter.  Bake at 350 degrees
 for 55-65 minutes or till cake tests done.  Cool 10-15 minutes in
 pan; turn out on serving plate or wire rack to complete cooling.
 Top with Vanilla or Chocolate Glaze.
 Vanilla Glaze
 2 cups sifted confectioners' sugar
 1 tablespoon soft butter
 1 teaspoon vanilla extract
 2-3 tablespoons milk
 In small bowl combine sugar and butter.   Add extract; add milk
 gradually to achieve desired consistency and stir till smooth.
 Chocolate Glaze
 2 cups confectioners' sugar
 2 tablespoons cocoa
 1 tablespoon soft butter
 1/2 teaspoon vanilla
 2-4 tablespoons milk
 In small bowl combine sugar, cocoa and butter.  Add vanilla; add
 milk gradually to achieve desired consistency and stir till smooth.