MACAROONS ON CAKE RECIPES

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MACAROON CAKE RECIPE - FOOD.COM



Macaroon Cake Recipe - Food.com image

Make and share this Macaroon Cake recipe from Food.com.

Total Time 1 hours 35 minutes

Prep Time 30 minutes

Cook Time 1 hours 5 minutes

Yield 16 serving(s)

Number Of Ingredients 14

6 egg whites
4 egg yolks
2 1/4 cups sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
3/4 cup nonfat milk
1/2 teaspoon almond extract
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
1 cup flaked coconut
3 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 teaspoon confectioners' sugar

Steps:

  • Let egg whites stand at room temperature for 30 minutes. In a large bowl, beat the egg yolks, sugar, applesauce and oil until well blended; beat in milk and extract. Combine the flours, coconut, baking powder and salt; gradually beat into egg yolk mixture until blended.
  • In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
  • Run a knife around side and center tube of pan. Remove cake to a serving plate. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 277.8, FatContent 6.2, SaturatedFatContent 2, CholesterolContent 47.4, SodiumContent 145.3, CarbohydrateContent 51.4, FiberContent 0.8, SugarContent 31, ProteinContent 4.8

CHOCOLATE MACAROON CAKE RECIPE | ALLRECIPES



Chocolate Macaroon Cake Recipe | Allrecipes image

This cake and its icing are made from scratch. I cook for a living and the people who I have tried this on love it!

Provided by Cathy

Categories     Desserts    Cakes    Chocolate Cake Recipes

Total Time 3 hours 10 minutes

Prep Time 45 minutes

Cook Time 55 minutes

Yield 1 10-inch bundt cake

Number Of Ingredients 20

1 egg white
2 teaspoons vanilla extract
½ cup white sugar
2 cups shredded coconut
1 tablespoon all-purpose flour
½ cup unsweetened cocoa powder
¾ cup hot, brewed coffee
3 eggs
1?¾ cups white sugar, divided
1 teaspoon baking soda
½ cup sour cream
½ cup shortening
1 teaspoon salt
2 cups sifted all-purpose flour
2 cups white sugar
4 tablespoons unsweetened cocoa powder
½ cup butter
¼ cup corn syrup
½ cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch bundt pan.
  • To Make Filling: Beat egg white with 1 teaspoon vanilla until soft mounds form. Add 1/2 cup sugar gradually, beating until stiff peaks form. Stir in coconut and 1 tablespoon flour. Set filling aside.
  • Dissolve the cocoa in the hot coffee. Separate the three eggs, setting the yolks aside. Beat the egg whites until soft mounds form. Gradually beat in 1/2 cup sugar until meringue stands in medium-stiff peaks.
  • Combine the sour cream and the baking soda. Beat remaining 1 1/4 cups of the sugar, shortening, egg yolks, salt, 1 teaspoon vanilla and 1/2 of the of the cocoa mixture until light and creamy, about 4 minutes. Stir in 2 cups flour, the sour cream mixture, and the remaining cocoa mixture; blend well.
  • Fold about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites.
  • Turn 1/2 of the chocolate batter into the prepared pan. Place 1/2 of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture.
  • Bake in preheated oven until a tester inserted in the center of the cake comes out clean, 55 to 65 minutes. Let cake cool completely before removing from pan and icing.
  • To Make Icing: Combine 2 cups sugar and 1/4 cup cocoa powder; transfer to a saucepan. Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute. Do not overcook! Remove from heat, let cool, and stir in 1 teaspoon vanilla. Beat icing until it is at a soft, spreading consistency; glaze cake.

Nutrition Facts : Calories 630.4 calories, CarbohydrateContent 102.6 g, CholesterolContent 71.9 mg, FatContent 24.1 g, FiberContent 3.6 g, ProteinContent 6.3 g, SaturatedFatContent 12.5 g, SodiumContent 421.8 mg, SugarContent 76.2 g

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