Chocolate Macaroon Cake

CHOCOLATE MACAROON CAKE

                                                    Nancy Harrison

Ingredients:

Filling:

1 egg white (reserve the yolk for icing)

2 tsp vanilla

2 ¼ c sugar

2 c finely grated coconut

Cake:

1 T flour

½ c cocoa

¾ c hot coffee

3 eggs

1 tsp soda

3 eggs

½ c sour cream

½ c shortening

1 tsp salt

2 c flour

INSTRUCTIONS

Beat egg white & vanilla until soft mounds form; add ½ c sugar gradually beating until soft peaks form. Stir in coconut and 1 T/ flour

Dissolve cocoa in coffee; beat 3 egg whites til soft mounds form; add ½ c sugar gradually beating the meringue til stiff peaks form. Add soda to sour cream; beat 1 ¼ c sugar, shortening and egg yolk, ½ tsp salt, 1 tsp vanilla and half of cocoa/coffee mixture. Beat til light and creamy (about 4 minutes). Add 2 c flour, sour cream and remaining coffee/cocoa mixture, blend well; fold in egg whites.

Turn 1/3 chocolate batter in a 10” tube pan which has been greased on bottom. Place ½ coconut mixture on top; repeat, ending with chocolate batter. Bake at 350 degrees for 55-65 minutes. Cool completely before removing from pan. Ice top and sides with a chocolate buttercream icing.

Makes a 10” tube cake