Page 138 - Chocolate Cake Doctor
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120 C H O C O L A T E P O U N D C A K E S
CHOCOLATE MACAROON N
CHOCOLATE MACAROO
RING CAK
RING CAKE E
eanne Taylor, who lives in CAKE:
Florida, sent in this wonderful Vegetable oil spray for misting the pan
Flour for dusting the pan
recipe for a chocolate cake filled
1 package (18.25 ounces) devil’s food cake
with a chewy almond and coconut
mix with pudding
macaroon. I added a simple almond 1 large egg
glaze to give a crowning touch to 1 cup water
1 ⁄3 cup vegetable oil
this special
cake.
ALMOND GLAZE:
1
1 ⁄4 cups confectioners’ sugar, sifted
1 to 2 tablespoons milk
1 ⁄2 teaspoon pure almond extract
SERVES: 16
1. Prepare the filling: Separate the eggs,
PREPARATION TIME: 20 MINUTES
placing the whites in a medium-size
BAKING TIME: 53 TO 57 MINUTES
mixing bowl and the yolks in a large mix-
ASSEMBLY TIME: 5 MINUTES ing bowl. Set the yolks aside. Add the
almond extract to the egg whites and beat
with an electric mixer on high speed until
MACAROON FILLING:
frothy, 30 seconds. Gradually add the
2 large eggs
sugar while beating at high speed until
1 ⁄2 teaspoon pure almond extract
1
soft peaks form, 1 to 1 ⁄2 minutes. Fold in
1 ⁄2 cup granulated sugar the coconut and flour until just incor -
2 ⁄3 cup sweetened flaked coconut porated. Set the bowl aside while you pre-
1 ⁄4 cup all-purpose flour pare the cake.
