Back 2 Cups All-Purpose Flour
1 3/4 Cups Granulated Sugar
1/2 Cup Watkins Baking Cocoa
1 teas. Baking Soda
1/2 teas. Salt
2 teas. Watkins Vanilla Extract
1 teas. Watkins Butter Extract
3/4 Cup Cold Water
1/2 Cup Vegetable Shortening
1/2 Cup Dairy Sour Cream
4 Eggs, reserve 1 white for filling.
Macaroon Filling
1/4 Cup Granulated Sugar
1 Cup Grated Coconut
1 Tbsp. All-Purpose Flour
1 teas. Watkins Butter Pecan Extract
1/2 teas. Watkins Vanilla Extract
Fudge Glaze
1 Cup Powdered Sugar
1/4 cup Watkins Chocolate Dessert Mix
2 to 4 Tbsp. Warm Milk
2 Tbsp. Watkins Original Grapeseed Oil
1/2 teas. Watkins Vanilla Extract
1/4 teas. Watkins Butter Extract
In large mixer bowl, combine first 11 ingredients (reserve egg white for filling). Blend at low speed until moistened; beat 3 minutes at medium speed, scraping bowl occasionally. Generously grease Bundt pan. To make Macaroon filling, beat the reserved egg white in small mixer bowl at high speed until soft peaks form. Gradually add the 1/4 cup sugar; beat until sugar is dissolved and mixture thickens. By hand, stir in coconut, flour, Butter Pecan Extract, and Vanilla Extract; blend well. Pour half of batter into pan; drop teaspoonfuls of Macaroon Filling over batter. Pour remaining batter on top. Bake at 350 degrees for 50 to 55 minutes. Cool 20 minutes before removing from pan; cool completely. To make Fudge Glaze: Combine remaining ingredients thoroughly; add enough milk for glaze consistency. Serve with sweetened whipped cream, flavored with Watkins Vanilla Extract, if desired. Makes one cake, 12 servings.
© Copyright 1999 The Rising
Stars Team
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