Chocolate Macaroon Cake

  • Prep 20 min
  • Total 2 hr 25 min
  • Servings 16

Ingredients

Cake

Macaroon Filling

  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/4 cup flaked coconut

Steps

  • 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.

  • 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.

Nutrition Facts are not available for this recipe
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