Friday, February 1, 2013

Chocolate Macaroon Bundt Cake - A Superbowl Must

If you don't love coconut, read no further.  This recipe is not for you.  If you do love coconut, come on in  - this recipe has your name ALL over it.  If you like Almond Joy's, coconut bonbons, macaroons, or anything that has coconut in it you are going to love this cake.

By the way, you probably want to make this cake for Superbowl Sunday.  Why?  Because it is so good.  It's somewhat like "chocolate heaven on a fork" good.  It's like "where has this been all my life" good.  It's "why haven't I made this before" good?!   Did I say it was good?  Not.  Kidding.

I don't usually post on Friday night, but the last two days have been super busy helping Daughter #2 and her family move.  Whew.  What a job.  Grandma is T. I. R. E. D. today.    On top of that, it is cold here in middle Tennessee and it was a day for comfort food.  We have been grabbing things here and there between cleaning and unpacking.  Time for some home cooking.

Tonight, I made one of our favorites - Shepherd's Pie - and for dessert Chocolate Macaroon Bundt Cake.  Is it comforting?  In every conceivable way.  Is it easy?  Yes.  Is it fabulously delicious?  Oh my heaven's yes.   Here is what you need to make this treat:

1 Devils Food cake mix - make according to directions on the box


2 egg whites
1/2 cup sugar
2 cups sweetened coconut flakes
2 TBSP flour
2 tsp vanilla

Mix all together and put aside.  I used a whisk.

1 cup powdered sugar
2 TBSP butter
2 TBSP milk
1 cup chocolate chips

slivered or sliced Almonds, optional

Put a sauce pan on the stove and melt the butter at medium low.  Add the chocolate chips, powdered sugar and 1 TBSP of milk at a time until the chips are melted the the glaze is thin enough to pour.  If you need a little more milk, add sparingly.

Preheat oven to 350 degrees F.

Make the cake mix according to directions on the box.  Pour half the batter into a lightly greased non-stick Bundt pan.

Use a tablespoon and drop mounds of the coconut filling all around the center of the cake batter, spreading it out evenly by lightly tapping with the spoon, making sure it does not touch the sides of the cake pan.  

Pour the rest of the cake batter over the coconut filling.

Bake for 45 minutes or until a toothpick comes out clean.  Cool in the pan for 20-30 minutes and turn onto a plate to cool completely.  Drizzle with the chocolate glaze.  Decorate with slivered or sliced almonds if you wish.  (I wished).

This is a view from the top.
Look at all that icing puddling in the center of the cake.  Yum.  Yum.

Now, a cross section of the interior of the cake.
Look at that super tunnel of coconut that is sweet, and chewy, and fantabulous.

Isn't it pretty?  Don't you want a piece?  If you were here, I would gladly share.  Since you aren't here, looks like you need to make one for yourself, your family, and all your friends.  They are going to LOVE, LOVE, LOVE it.  Don't you want to run your finger through those big puddles of chocolate at the base of the cake?  Come on, I know you do.  That's what icing is for.  MMMMMMMMMMMM.

In order to enjoy the food, er game, on Sunday, it would be nice to have a fabulous dessert to go along with all the other scrumptious food that will most likely be available.  Maybe you have to take a dish to a party, perhaps you are the host.   Either way, this is a wonderful cake that will make you happy no matter who wins.  Gooooooooo team!  Can't you tell I'm a major football fan?  I try, really I do.

Everyday Donna

Things to Remember:

I'm old enough to remember the first Superbowl and this year is #47.  I was 17 (do the math).   It was not the big deal it is today, with parties and food and celebration.  It really has developed into a phenomenon that is lots of fun.  Hope your team wins!  Enjoy the halftime show!  Eat some cake.

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