escondite
01-01-2002, 09:33 AM
I'm so happy! :D I found the recipe. I noticed quite a few hits on my request. It must be that you are looking for the recipe as well. Here it is:
Chocolate Macaroon Tunnel Cake
1 1/4 cups sugar
6 tablespoons vegetable oil
2 large eggs
3 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups low-fat buttermilk
2 teaspoons vanilla extract
1/2 cup flaked sweetened coconut
1 1/2 teaspoons coconut flavoring, divided
1/3 cup unsweetened cocoa
Cooking Spray
3/4 cup sifted powdered sugar
1 tablespoon skim milk
1. Preheat oven to 350 degrees.
2. Combine 1 1/4 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. 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 degrees 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 1/2 teaspoon coconut flavoring, powdered sugar, and skim milk; stir well. Drizzle over cake. Yield: 16 servings.
Cal: 258
Fat: 7.7 g
Fiber: .8 g
:) Enjoy!
Chocolate Macaroon Tunnel Cake
1 1/4 cups sugar
6 tablespoons vegetable oil
2 large eggs
3 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups low-fat buttermilk
2 teaspoons vanilla extract
1/2 cup flaked sweetened coconut
1 1/2 teaspoons coconut flavoring, divided
1/3 cup unsweetened cocoa
Cooking Spray
3/4 cup sifted powdered sugar
1 tablespoon skim milk
1. Preheat oven to 350 degrees.
2. Combine 1 1/4 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. 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 degrees 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 1/2 teaspoon coconut flavoring, powdered sugar, and skim milk; stir well. Drizzle over cake. Yield: 16 servings.
Cal: 258
Fat: 7.7 g
Fiber: .8 g
:) Enjoy!