Chocolate Macaroon Cake Recipe

The best delicious Chocolate Macaroon Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Macaroon Cake recipe today!

Hello my friends, this Chocolate Macaroon Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Macaroon Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Macaroon Cake.

What Makes This Chocolate Macaroon Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Macaroon Cake.

Ready to make this Chocolate Macaroon Cake Recipe? Let’s do it!

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Ingredients & Directions


2 c WATER
2 1/2 qt WATER
12 EGGS SHELL
8 1/2 lb CAKE MIX DEVIL FOOD
2 1/2 lb CAKE MIX WHITE #10
8 oz COCONUT SWEETNED PRE
1 1/2 lb DSRT PWD CHOCOLATE
1 lb SALAD OIL; 1 GAL

PAN: 16 BY 4 1/2 BY 4 1/8-INCH LOAF-TYPE PAN TEMPERATURE: 350 F. OVEN

1. PLACE DEVIL’S FOOD CAKE MIX, SALAD OIL, WATER, EGGS, AND DESSERT
POWDER IN MIXER BOWL. BLEND AT LOW SPEED UNTIL MOISTENED, SCRAPE DOWN
BOWL.

2. BEAT AT MEDIUM SPEED 5 TO 8 MINUTES.

3. POUR 3 LB 7 OZ (ABOUT 1 1/2 QT) CAKE BATTER INTO EACH GREASED AND
FLOURED PAN. SET ASIDE FOR USE IN STEP 6.

4. PLACE WHITE CAKE MIX, COCONUT, AND WATER IN MIXER BOWL. BLEND AT
LOW SPEED UNTIL MOISTENED. SCRAPE DOWN BOWL.

5. BEAT AT LOW SPEED 1 MINUTE. DO NOT OVERMIX.

6. SPOON 1 LB (ABOUT 1 1/4 CUPS) WHITE CAKE MIXTURE OVER CENTER OF
DEVIL’S FOOD CAKE BATTER IN EACH PAN; AVOID TOUCHING SIDES OF PAN.

7. BAKE 1 HOUR AND 15 MINUTES OR UNTIL DONE.

8. REMOVE FROM OVEN; INVERT PANS; COOL 30 TO 35 MINUTES. REMOVE FROM
PANS.

9. PREPARE VANILLA GLAZE (RECIPE NO. D-46); DRIZZLE 1 CUP GLAZE OVER CAKE.

10. CUT 20 SLCIES (ABOUT 3/4 INCH THICK) PER LOAF.

Recipe Number: G05400

SERVING SIZE: 1 SLICE

From the Army


Yields
100 Servings

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