Ingredients
SERVINGS 10-12Filling
- 2 egg whites
- 1⁄3 cup sugar
- 2 tablespoons flour
- 1 3⁄4 cups flaked coconut (approx.)
- 1 package chocolate cake mix (2 layer size)
- 1 package instant chocolate pudding mix (4 serving size)
- 2 eggs
- 2 egg yolks
- 1 1⁄4 cups water
- 1⁄3 cup oil
- 1 cup sifted confectioners' sugar
- 1 tablespoon milk or 1 tablespoon light cream
Instructions
1 _ Can use a chocolate glaze if you prefer.2 _ Preheat oven to 350° degrees.
3 _ Grease and flour a 10" bundt pan.
4 _ Filling: In a small bowl, beat egg whites till foamy.
5 _ Slowly add sugar while beating whites until stiff peaks form.
6 _ Stir in flour and coconut and set mixture aside.
7 _ Cake batter: In a large bowl, mix remaining ingredients.
8 _ Beat for 2 minutes with mixer at medium speed.
9 _ Pour about 1/3 to 1/2 of the batter into the pan.
10 _ Spoon the coconut mixture evenly on top of the batter.
11 _ Fill the pan with the remaining batter.
12 _ Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean.
13 _ Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
14 _ When cool, top with glaze.
15 _ Confectioner's Sugar Glaze: In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet"drip" down the sides a bit.
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