Choclate Macaroon Ring Cake

Day 128: Chocolate From The Cake Mix Doctor

May 8, 2011

I seem to be stuck on making bundt cakes lately! I think they are pretty and when they have a little surprise filling in them, they are even better! Bundt cakes seemed to have done by the wayside and I don’t see them being made that often anymore. Maybe I will begin the resurgence of them!

I think this is the third cookbook of the Cake Mix Doctor that I have used. She really is a prolific author. Each of her cookbooks are filled mouth-watering recipes and tips. Most of the recipes are not hard and they all have one thing in common, they start with a cake mix! My youngest son has picked out the one that he wants made for his birthday next week, German Chocolate Cake. I love the fact that at the beginning of the book are little thumbnail pictures of each of the cakes. Makes me want to make a few more cakes….like the Black Russian Cake or the White Chocolate Pound Cake with Strawberries!

The Ruling: Is there any doubt that we liked it? Of course we did. Unless you hate chocolate or coconut, you will love this cake too! The recipe sounds complicated, but trust me, it is not.

Chocolate Macaroon Ring Cake, page 120

Ingredients:

Macaroon Filling:

  • 2 large eggs
  • 1/2 teaspoon pure almond extract
  • 1/2 cup granulated sugar
  • 2/3 cup sweetened flaked coconut
  • 1/4 cup all-purpose flour

Cake:

  • vegetable oil spray for misting the pan
  • Flour for dusting the pan
  • 1 package (18.25 ounces) devil’s food cake mix with pudding
  • 1 large egg
  • 1 cup water
  •  1/3 cup vegetable oil

Almond Glaze:

  • 1 1/4 cup confectioners’ sugar, sifted
  • 1 to 2 tablespoons milk
  • 1 /2 teaspoon pure almond extract

Directions:

  1. Prepare the filling: Separate the eggs, placing the whites in a medium-size mixing bowl and the yolks in a large mixing bowl. Set the yolks aside. Add the almond extract to the egg whites and beat with an electric mixer on high speed until frothy, 30 seconds. Gradually add the sugar while beating at high spread until soft peaks form, 1 to 1 1/2 minutes. Fold in the coconut and flour until just incorporated. Set the bowl aside while you prepare the cake.
  2. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
  3. Place the cake mix in the bowl with the reserved egg yolks. Add the whole egg, water, and oil. Blend with an electric mixer on low-speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined.
  4. Pour half of the batter into the prepared pan. Spoon the macaroon filling in a ring on top of the batter, making sure it does not touch the sides of the pan. Spoon the remaining batter over the filling, smoothing it out with the rubber spatula. Place the pan in the oven.
  5. Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 53 to 57 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes.
  6. For the glaze, place the confectioners’ sugar in a small bowl and whisk in enough milk to make a spoonable mixture. Whisk in the almond extract.
  7. Place the cake on a serving platter and spoon the glaze over it. Let the cake rest for 10 minutes before slicing.
  8. Slice and serve.

To Joyful, Simplified Living,

MS. Simplicity

Register today for “Meal Planning for Busy Families: Grilling Part 1″,  if you are in the Fargo/Moorhead area. Class is scheduled from 6:30 to 8:30 and includes handouts, recipes, family meal planner and sampling of the food. Cost is $25. Please email MS. Simplicity at Melissa@ididit-fargo.com for more information.

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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2 Comments

Filed under Sweets

2 responses to “Choclate Macaroon Ring Cake

  1. Pingback: Week In Review: May 7, 2011 | 365clevercookbooks

  2. Pingback: Family Meals | MS. Simplicity

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