Wow fast response! I'm looking forward to having
this great cake again!

Thanx!
Tom

Rusty wrote:
> wrote:
> > Greetings;
> > I need help! I am looking for a cake that my mother used to be
> able
> > to make in the 70's (and maybe 80's)
> >
> > It was a bundt cake mix that was made of chocolate, had a moist
> > coconut center and had a delicious vanilla icing. It used to come
in
> a
> > complete mix but since then, I guess pillsbury decided to get rid
of
> > them. It was an excellent cake mix at the time and have really
come
> to
> > miss it. Nothing that I ever found in a store every came close to
> it!
> >
> > Any help would be great!!!
> >
> > Thanx.
> > Tom
>
> >From Allrecipes.com
>
> http://cake.allrecipes.com/az/ChcltMcrnTnnlCk.asp
>
>
> Chocolate Macaroon Tunnel Cake
>
> Submitted by: Juanita
>
> "This cake recipe is the result of a discontinued, but wonderful box
> mix. It is a chocolate cake that slices to reveal a beautiful white
> coconut center. Yummy! The vanilla glaze can easily be made into
> chocolate by adding 2 tablespoons of cocoa powder." Original recipe
> yield: 16 servings.
>
>
> INGREDIENTS:
>
> * 1/2 cup shortening
> * 1 3/4 cups white sugar
> * 1 egg yolk
> * 2 teaspoons vanilla extract
> * 4 eggs
> * 2 cups sifted all-purpose flour
> * 1/2 cup unsweetened cocoa powder
> * 1 teaspoon baking soda
> * 1 teaspoon salt
> * 3/4 cup cold water
> * 1/2 cup sour cream
> *
> * COCONUT MACAROON FILLING:
> * 1 egg white
> * 1/4 cup white sugar
> * 1 cup flaked coconut
> * 1 tablespoon all-purpose flour
> * 1 teaspoon vanilla extract
> *
> * VANILLA GLAZE:
> * 2 cups sifted confectioners' sugar
> * 1 tablespoon butter, softened
> * 1 teaspoon vanilla extract
> * 2 tablespoons milk, or as needed
>
>
> DIRECTIONS:
>
> 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and
> flour a 10 inch Bundt pan.
>
> 2. In a large bowl, blend together the shortening, 1 3/4 cups
white
> sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time
> using an electric mixer. Combine 2 cups flour, cocoa, baking soda and
> salt; stir into the egg mixture alternately with the sour cream and
> water. Pour batter into the prepared Bundt pan.
>
> 3. In a separate bowl with clean beaters, whip the egg white until
> soft peaks form. Gradually sprinkle in 1/4 cup white sugar while
> continuing to whip to firm peaks. Fold in the coconut, 1 tablespoon
of
> flour and 1 teaspoon of vanilla by hand using a spatula or wooden
> spoon. Drop this mixture by teaspoonfuls over the chocolate batter in
> the pan. Be careful not to let the filling touch the sides of the
pan.
>
> 4. Bake for 55 to 65 minutes in the preheated oven, or until a
knife
> inserted into the cake comes out clean. Cool for 15 minutes in the
pan,
> then invert onto a wire rack to allow the cake to cool completely.
> Remove cake from pan, and drizzle with vanilla glaze.
>
> 5. To make vanilla glaze, mix together the confectioners' sugar,
> butter and milk in a small bowl, gradually adding milk until the
> mixture is thick but pourable. Drizzle over cooled cake.
>
>
>
>
>
> Rusty