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Chocaroon Cake


  • 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


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.


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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