The best delicious Chocolate Macaroon Tunnel Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Macaroon Tunnel Cake recipe today!
Hello my friends, this Chocolate Macaroon Tunnel Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Macaroon Tunnel Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Macaroon Tunnel Cake.
What Makes This Chocolate Macaroon Tunnel Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Macaroon Tunnel Cake.
Ready to make this Chocolate Macaroon Tunnel Cake Recipe? Let’s do it!
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1 1/4 c Sugar
6 tb Vegetable oil
2 lg Eggs
3 c All-purpose flour
1 1/4 ts Baking soda
1/4 ts Salt
1 1/2 c Lowfat buttermilk
2 ts Vanilla
1/2 c Flaked sweetened coconut
1 1/2 ts Coconut flavoring; divided
1/3 c Unsweetened cocoa
Cooking spray
3/4 c Sifted powdered sugar
1 tb Skim milk
1. Preheat oven to 350 oF. 2. Combine 1 1/4 cups sugar and oil in a large
bowl, beating well at medium speed of an electric mixer. Add eggs, 1 at a
time, beating well after each addition. 3. Combine flour, baking soda, and
salt; add flour mixture to sugar mixture alternately with buttermilk,
beginning and ending with flour mixture. Mix after each addition. Stir in
vanilla. 4. Combine 1 cup batter, coconut, and 1 teaspoon coconut flavoring
in a small bowl; stir well. Set aside. Add cocoa to remaining batter in
large bowl; stir well. Reserve 1 cup chocolate batter and set aside. Pour
remaining chocolate batter into 12 cup bundt pan coated with cooking spray.
Spoon coconut batter over center of batter to form a ring making sure not
to touch sides of pan. Top with reserved chocolate batter, spreading evenly
to cover. 5. Bake at 350 oF for 40 minutes or until a wooden pick inserted
in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on
a wire rack. Combine remaining 1/2 teaspoon co conut flavoring, powdered
sugar, and skim milk; stir well. Drizzle over cake. Yield: 16 servings.
Calories 258 (27% from fat); fat 7.7g (sat 2.2 g mono, 1.8 g poly, 2.7g);
protein 4.7g: carb 42.6g; fiber .8g; chol 28mg; iron 1.5 mg; sodium 15 mg;
calc 38 mg.
Yields
16 Servings
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