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Receta Chocolate Macaroon Tunnel Cake
by Global Cookbook

Chocolate Macaroon Tunnel Cake
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  Raciónes: 12

Ingredientes

  • 1 1/4 c. Sugar
  • 6 Tbsp. Vegetable oil
  • 2 lrg Large eggs
  • 3 c. All-purpose flour
  • 1 1/4 tsp Baking soda
  • 1/4 tsp Salt
  • 1 1/2 c. Lowfat buttermilk
  • 2 tsp Vanilla
  • 1/2 c. Flaked sweetened coconut
  • 1 1/2 tsp Coconut flavoring, divided
  • 1/3 c. Unsweetened cocoa Cooking spray
  • 3/4 c. Sifted powdered sugar
  • 1 Tbsp. Skim lowfat milk

Direcciones

  1. Preheat oven to 350 oF.
  2. Combine 1 1/4 c. sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add in Large eggs, 1 at a time, beating well after each addition.
  3. Combine flour, baking soda, and salt; add in flour mix to sugar mix alternately with buttermilk, beginning and ending with flour mix. Mix after each addition. Stir in vanilla.
  4. Combine 1 c. batter, coconut, and 1 tsp. coconut flavoring in a small bowl; stir well. Set aside. Add in cocoa to remaining batter in large bowl; stir well. Reserve 1 c. chocolate batter and set aside. Pour remaining chocolate batter into 12 c. bundt pan coated with cooking spray.
  5. Spoon coconut batter over center of batter to create a ring making sure not to touch sides of pan. Top with reserved chocolate batter, spreading proportionately to cover.
  6. Bake at 350 oF for 40 min or possibly till a wooden pick inserted in center comes out clean. Cold in pan 10 min; remove from pan. Cold on a wire rack. Combine remaining 1/2 tsp. co conut flavoring, powdered sugar, and skim lowfat milk; stir well. Drizzle over cake.
  7. Yield: 16 servings.