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Cakes

Chocolate Macaroon Bundt Cake

This is a super moist yummy cake that takes me bake to my childhood!

  • Hands-On Time:
  • Total Time:
  • Servings: 12
  • Rating:

Ingredients

  • Cake:
  • 1 pkg Duncan Hines Chocolate cake mix
  • 1 small box instant chocolate pudding
  • 2 whole eggs
  • 2 egg yolks (reserve whites)
  • 1 1/4 cup water
  • 1/3 cup Canola oil
  • 1 tbsp mayonnaise (optional)
  • Macaroon Filling:
  • 2 cps sweetened flaked coconut
  • 2 egg whites (at room temperature)
  • 1/2 cup white sugar
  • 2 tbsp all purpose flour
  • 2 tsp real vanilla extract

Baking Instructions

  1. 1. Preheat oven to 350 degrees. Grease and flour bundt cake pan.
  2. 2. Beat egg whites until peaks form, gradually beat in sugar until stiff peaks form. Fold in flour, coconut and vanilla. Set aside.
  3. 3. Combine cake mix, egg yolks, whole eggs, water, oil and mayonnaise in large bowl. Beat with electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter in pan. Spoon in coconut mixture and top with remaining batter.
  4. 4. Bake for 45-50 minutes. Let cool on wire rack for 15 minutes before removing from pan.
  5. 5. After cake is completely cooled, drizzle with cream cheese frosting.
  6. Prep time: 15 minutes
  7. Cook time: 45-50 minutes

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