Lannette's Chocolate Macaroon Tunnel Cake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1/2 cup salad oil
• 1/2 cup water
• 4 eggs
• 1 cup sour cream
• 1 (18 ounce) box devil's food cake mix
• 1 (3 1/2 ounce) package instant chocolate pudding mix
• 2 egg whites
• 1/2 cup sugar
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla
• 2 cups sweetened coconut (chop fine in food processor)
• 1/4 cup flour
• 1 1/2 cups powdered sugar
• 2 tablespoons melted butter
• 2 tablespoons milk or 2 tablespoons cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Recipe

• 1 grease a bundt pan.
• 2 mix together the oil, water, 4 eggs, and the sour cream till blended.
• 3 mix in the cake mix and the pudding mix.
• 4 pour 2/3 of the batter into the bundt pan.
• 5 put the macaroon filling on top of batter forming a ring only in the center of the layer.
• 6 top with remaining cake batter.
• 7 bake at 350 for approximately 1 hour.
• 8 cool cake in pan for about 10 minutes. remove from pan to cool completely.
• 9 spoon glaze over the top of the cake, allowing it to drip down the sides of the cake.
• 10 filling:.
• 11 whip egg whites till stiff.
• 12 gradually add the sugar while continuing to whip.
• 13 stir in the vanilla and coconut extracts.
• 14 mix the flour with the finely chopped coconut, and fold into the egg mixture.
• 15 glaze:.
• 16 beat all ingredients with electric mixer till smooth. if necessary, add more milk to make the glaze a slightly "runny" consistency.