Chocolate macaroon tunnel cake
11-06-2011, 05:33 PM
#1
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Thread Starter
Join Date: Dec 2010
Posts: 799
Chocolate macaroon tunnel cake
CHOCOLATE MACAROON TUNNEL CAKE
1 cup of butter or margarine, softened
3 cups sugar
5 large eggs
3 cups all purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
1/2 cup flaked coconut
1 1/2 teaspoons coconut flavoring, divided
1/3 cup cocoa
3/4 cup sifted powdered sugar
1 tablespoon milk
-Beat butter at medium speed for 2 minutes or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, 1 at a time, beating until yellow disappears.
-Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla extract.
-Stir togther 1 cup batter, flaked coconut and 1 teaspoon coconut flavoring in a small bowl.
-Stir cocoa into remaining batter. Reserve 2 cups chocolate batter. Pour remaining chocolate batter into a greased and floured Bundt pan. Spoon coconut batter over center of chocolate batter, making sure not to touch sides of pan. Top with reserved chocolate batter.
-Bake 325 for 1 hour and 10 minutes.
-Cool cake in pan on a wire rack 10 minutes, remove from pan, and cool on wire rack.
-Stir together powdered sugar, milk and remaining 1/2 teaspoon of coconut flavoring. Drizzle over cake.
ENJOY
1 cup of butter or margarine, softened
3 cups sugar
5 large eggs
3 cups all purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
1/2 cup flaked coconut
1 1/2 teaspoons coconut flavoring, divided
1/3 cup cocoa
3/4 cup sifted powdered sugar
1 tablespoon milk
-Beat butter at medium speed for 2 minutes or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, 1 at a time, beating until yellow disappears.
-Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla extract.
-Stir togther 1 cup batter, flaked coconut and 1 teaspoon coconut flavoring in a small bowl.
-Stir cocoa into remaining batter. Reserve 2 cups chocolate batter. Pour remaining chocolate batter into a greased and floured Bundt pan. Spoon coconut batter over center of chocolate batter, making sure not to touch sides of pan. Top with reserved chocolate batter.
-Bake 325 for 1 hour and 10 minutes.
-Cool cake in pan on a wire rack 10 minutes, remove from pan, and cool on wire rack.
-Stir together powdered sugar, milk and remaining 1/2 teaspoon of coconut flavoring. Drizzle over cake.
ENJOY
11-07-2011, 05:26 AM
#6
Member
Join Date: Jun 2009
Location: Elk Rapids, MI
Posts: 54
I've found it's sometimes more convenient to print recipes (just as I do photos of quilts) by just RIGHT clicking mouse...select "print picture" and, presto, I have a hard copy. Probably deletes all the calories too, huh?
11-10-2011, 10:08 AM
#7
Super Member
Join Date: Apr 2010
Location: Burlington, NC
Posts: 1,730
11-10-2011, 05:37 PM
#8
Super Member
Join Date: Feb 2011
Location: central North Dakota
Posts: 1,398
I agree with the book mark thing, so what I do now, is that I highlight whatever, in this case, the recipe, then do a right click on it, and scroll down and hit the copy button, and paste it into a blank word document. Then, I print it off. One of the ways that I am dealing with the new board.
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