kacklebird

CHOCOLATE MACAROON TUNNEL CAKE

1 cup of butter or margarine, softened
3 cups sugar
5 large eggs
3 cups all purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
1/2 cup flaked coconut
1 1/2 teaspoons coconut flavoring, divided
1/3 cup cocoa
3/4 cup sifted powdered sugar
1 tablespoon milk

-Beat butter at medium speed for 2 minutes or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, 1 at a time, beating until yellow disappears.
-Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla extract.
-Stir togther 1 cup batter, flaked coconut and 1 teaspoon coconut flavoring in a small bowl.
-Stir cocoa into remaining batter. Reserve 2 cups chocolate batter. Pour remaining chocolate batter into a greased and floured Bundt pan. Spoon coconut batter over center of chocolate batter, making sure not to touch sides of pan. Top with reserved chocolate batter.
-Bake 325 for 1 hour and 10 minutes.
-Cool cake in pan on a wire rack 10 minutes, remove from pan, and cool on wire rack.
-Stir together powdered sugar, milk and remaining 1/2 teaspoon of coconut flavoring. Drizzle over cake.

ENJOY