Recipe - Chocolate Macaroon Cake

CAKE
2 cup Flour, sifted
1 Three fourths cup Sugar
One half cup Unsweetened cocoa
1 teaspoon Salt
1 teaspoon Soda
2 teaspoon Vanilla
Three fourths cup Water
One half cup Shorting
One half cup Sour cream
4 Eggs, reserve 1 for filling

COCONUTMACAROON FILLING
1 Egg white, reserved
One fourth cup Sugar
1 cup Coconut, grated
1 tablespoon Flour
1 teaspoon Vanilla

CHOCOLATE GLAZE
2 cup Confectioners' sugar
1 tablespoon Butter
One half teaspoon Vanilla
3 tablespoon Milk
One fourth cup Cocoa

Filling: In small bowl, beat egg white at high speed until soft peaks
form. Gradually add sugar; beat until stiff peaks form. By hand, stir in
coconut, flour and vanilla; blend well. Set this mixture aside.

Cake: In large mixing bowl, combine all ingredients; blend at low speed
until moistened; beat 3 minutes at medium speed. Pour batter into greased
and floured 12 cup Bundt pan. Drop teaspoonfuls of the coconut filling over
the chocolate batter. Bake at 350 F. for 5060 minutes or until cake tests
done. Cool in pan 1015 minutes. Turn out on wire rack or serving place to
complete cooling. Top with Chocolate Glaze.

Glaze: In small bowl, combine sugar, cocoa and butter. Add vanilla; add
milk gradually to achieve desired consistency and stir until smooth.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini