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Chocaroon Cake

Ingredients

  • 2 egg whites
  • 1/3 cup sugar
  • 2 cups flour
  • 1 3/4 cups flaked coconut
  • 1 (2-layer size) package chocolate cake mix
  • 1 1/4 cups water
  • 1 package instant chocolate pudding (4 oz.)
  • 2 eggs
  • 2 egg yolks
  • 1/3 cup oil

Directions

Beat egg whites until foamy. Gradually add sugar. Beat until mixture forms stiff shiny peaks. Blend in flour and coconut; set aside. Combine remaining ingredients in large mixer bowl. Blend. Then beat at medium speed of electric mixer for 2 minutes. Pour 1/3 of the batter into a greased and floured 10 inch Bundt pan. Spoon in coconut mixture and top with remaining batter. Bake at 350 degrees F for 50-55 minutes or until cake tester inserted in center comes out clean. Cool in pan about 15 minutes. Remove from pan and finish cooling on rack. Top with glaze.

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Confectioners' Sugar Glaze:

Gradually add 1 tablespoon milk to one cup sifted confectioners' sugar in a bowl. Make 1/3 cup.

By Robin from Washington, IA

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