Chocolate Fudge Coconut Macaroon Bundt Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 572.1
  • Total Fat: 26.5 g
  • Cholesterol: 123.2 mg
  • Sodium: 684.5 mg
  • Total Carbs: 75.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 8.3 g

View full nutritional breakdown of Chocolate Fudge Coconut Macaroon Bundt Cake calories by ingredient
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Introduction

Great cake Great cake
Number of Servings: 12

Ingredients

    Cake
    1 Betty Crocker SuperMoist Chocolate Fudge Cake Mix (1 Box)
    1 - 4 serving Jello Coconut Creme Cook-n-Serve Pudding Mix
    1/2 Sour Cream
    1/2 Canola Oil
    4 large Eggs
    Filling
    8 oz Cheese, cream original
    1 - 4 serving Jello Coconut Creme Cook & Serve Pudding Mix + 1 T flour & 1 T Sugar
    2 large Eggs
    1 C Coconut, shredded sweetened
    Glaze
    1/2 Powdered Sugar
    1 tbsp Corn Starch
    1 tbsp Milk, whole .0625 cup Flour, unbleached all-purpose
    1 tbsp Sugar, granulated

Directions

1. Preheat oven to 350 F. - Coat bundt pan with cooking spray & dust with flour.
2. In large bowl, beat cake mix, pudding mix, sour cream, oil & eggs until thoroughly blended.
3. In medium bowl, beat pudding mix, flour, sugar until combined with cream cheese - add 1 egg at a time - beat until combined - add coconut and set aside.
4. Pour 1/2 cake batter into bundt pan - spoon filling owe center of batter - top with remaining cake batter.
5. Bake 50 - 60 min until toothpick comes out clean. Let cool 20 minutes - then invert cake to serving plate - completely cool.
6. Combine powder sugar, cornstarch, milk & vanilla extract in small bowl - glaze cake when completely cool.


Serving Size: Makes 12 Servings

Number of Servings: 12

Recipe submitted by SparkPeople user ARVILLA2.

TAGS:  Desserts |

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