Chocolate Fudge Coconut Macaroon Bundt Cake
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
Introduction
Great cake Great cakeNumber 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.
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.