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Chocolate Macaroon Cake

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Create a cake that resembles a favorite candy bar--chocolate on the outside and creamy coconut on the inside.

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(34 Ratings)

34 Ratings

5 spoons 15%

4 spoons 44%

3 spoons 26%

2 spoons 12%

1 spoons

Member Reviews (2)

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PREP TIME
20 Min
TOTAL TIME
2 Hr 25 Min
SERVINGS
16

Cake

1: box Betty Crocker® SuperMoist® German chocolate cake mix

3/4: cup water

2/3: cup vegetable oil

3: eggs

1/2: cup flaked coconut

Macaroon Filling

1: package (8 oz) cream cheese, softened

1/4: cup granulated sugar

1/4: cup flaked coconut

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1 Heat oven to 325°F. Generously grease and lightly flour shaped (12-cup) Bundt® pan and bottom of Bundt® Tunnel Insert, or spray with baking spray with flour.
2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup coconut. Pour batter into pan. Place tunnel insert on center of Bundt pan.
3 Bake 38 to 44 minutes or until toothpick inserted toward center comes out clean. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen tunnel insert; remove. Cool cake in pan 10 minutes; remove from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.
4 While cake is cooling, in medium bowl, mix filling ingredients; set aside.
5 When cake is cool, turn cake over and spoon macaroon filling into tunnel. Place cake filled side down on serving plate. Refrigerate about 10 minutes or until filling is set. Sprinkle with powdered sugar if desired. Store covered in refrigerator.

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Expert Tips

If you'd rather make fudge filling, make 1 box (4-serving size) chocolate pudding as directed on box for pudding--except use 3/4 cup milk. When pudding is boiling, remove from heat. Stir in 6 oz chopped semisweet chocolate until melted. Refrigerate 15 minutes or until filling is set. Fill cake as directed above.

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Nutrition Information:

1 Serving (1 Serving)

Calories 180

(Calories from Fat 150),

Total Fat 16g

(Saturated Fat 6g,
Trans Fat 0g),

Cholesterol 55mg;
Sodium 90mg;
Total Carbohydrate 6g

(Dietary Fiber 0g,
Sugars 6g),

Protein 2g;

Percent Daily Value*:

Vitamin A 4.00%;
Vitamin C 0.00%;
Calcium 2.00%;
Iron 0.00%;

Exchanges:

1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 Fat;

Carbohydrate Choices:

1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

®Bundt is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, MN.

Review & Comments

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1 - 2 of 2 Reviews View All

Posted 12/3/2011 12:57:11 AM REPORT ABUSE KrystynaCooks said:

Rating:

A BIG THANK YOU to whoever decided to put out a recipe for my MOST FAVOURITE BETTY CROCKER CAKE OF ALL TIME When I lived in the US in the 1970s I made this cake a lot and even bought back a few packets to AUSTRALIA as all USA IMPORTED FOOD STUFFS are TRIPLE THE PRICE in our supermarkets in Sydney AUSTRALIA. I can not wait (well I have to unfortunately until pay day when I get the $$$ needed) I will let you know the outcome I HAVE SEARCHED on site EVERYWHERE with the only decent recipe from THE CAKE DOCTOR and now I can not get that on line anymore MANY BIG THANK YOU'S YEA

This reply was: Helpful Inspiring

Posted 8/27/2011 6:07:01 AM REPORT ABUSE layla13 said:

Rating:

I didnt try the recipe but i was wondering what ever happened to those bundt cakes with the filling that you just put around the center and when its baked it ends up like a filled bundt cake?

This reply was: Helpful Inspiring