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Chocolate Macaroon Bundt Cake

Chocolate Macaroon Bundt Cake

Prep
Cook
Serves 12people
Ingredients
cake
1
package Duncan Hines Chocolate cake mix
1
box instant pudding (small)
2
whole eggs
2
egg yolks (reserve whites)
1 1/4
cups water
1/3
cup Canola oil
1
tbsp mayonnaise
macaroon filling
2
cups sweetened flaked coconut
2
egg whites (room temperature)
1/2
cup white sugar
2
tbsp all purpose flour
2
tsp real vanilla extract
Directions
1.
Preheat oven to 350 degrees. Grease and flour bundt cake pan.
2.
Beat egg whites until peaks form, gradually beat in sugar until stiff peaks form. Fold in flour, coconut and vanilla. Set aside.
3.
Combine cake mix, egg yolk, whole eggs, water, oil, and mayonnaise in a large bowl. Beat with electric mixer on medium speed or 2 minutes.
4.
Pour 1/3 of the batter in pan. Spoon in coconut mixture and top with remaining batter.
5.
Bake for 45-50 minutes. Let cool on wire rack for 15 minutes before removing from pan.
6.
After cake is completely cooled, drizzle with cream cheese frosting.

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