A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chocolate Macaroon Bundt Cake
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- #25385
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Filling
1 egg white, reserve yolk
1/4 cup sugar
1 cup coconut
1 tablespoon flour
1 teaspoon vanilla extract
Cake
2 cups all-purpose flour
1 3/4 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon soda
2 teaspoons vanilla extract
1/2 cup solid shortening
1/2 cup dairy sour cream
3/4 cup water
3 eggs, plus reserved yolk
directions
Preheat oven to 350 degrees F. Using solid shortening, grease and flour 12 cup fluted tube pan.
In small bowl, beat egg white at high speed until soft peaks form.
Gradually add sugar; beat until stiff peaks form. By hand, stir in remaining filling ingredients. Set aside. In large bowl, combine all cake ingredients.
Blend at low speed until moistened. Beat 3 minutes at medium speed, scraping bowl occasionally. Pour chocolate batter into prepared pan.
Drop teaspoonfuls of filling over chocolate batter. Bake 55-65 minutes or until toothpick inserted in center comes out clean.
Cool completely. Can sprinkle with powdered sugar or serve with whipped cream.
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nutrition data
Nutritional data has not been calculated yet.
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