Recipe - Chocolate Macaroon Tunnel Cake

1 One fourth cup Sugar
6 tablespoon Vegetable oil
2 lg Eggs
3 cup Allpurpose flour
1 One fourth teaspoon Baking soda
One fourth teaspoon Salt
1 One half cup Lowfat buttermilk
2 teaspoon Vanilla
One half cup Flaked sweetened coconut
1 One half teaspoon Coconut flavoring; divided
1/3 cup Unsweetened cocoa
Cooking spray
Three fourths cup Sifted powdered sugar
1 tablespoon Skim milk

1. Preheat oven to 350 oF. 2. Combine 1 One fourth 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 One half 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.

Recipe by: Cooking Light Magazine, October 1996

Posted to BakeryShoppe Digest V1 #526 by Suzy Lewis
lewises@flatoday.infi.net on Jan 22, 1998