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Chocolate Macaroon Bundt
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2 cups sifted flour
1-3/4 cups sugar
1/2 cup cocoa powder
1 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
3/4 cups water
1/2 cup shortening
1/2 cup sour cream
4 egg yolks
3 egg whites
Sift dry ingredients into a large bowl.Add the rest of the ingredients and beat on medium speed for 3-1/2 minutes.
MACAROON FILLING:
1 egg white
1/4 cup sugar
1 cup coconut
1 tabl. flour
1 tsp. vanilla
Thoroughly wash and dry the beaters.
Beat egg white until soft peaks form. Gradually beat in sugar til stiff peaks form. Fold in coconut, 1 tablespoon flour, and 1 tsp. vanilla.
Pour cake batter into greased and lightly floured 12 inch bundt pan.
Drop filling by teaspoons around the top of the batter to form a ring. Avoid the edges. Bake at 350 degrees 55-60 minutes or until cake springs back when lightly touched. Let cake cool in pan for 10 minutes, invert onto serving plate and drizzle with a chocolate glaze.
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