My Husbands Birthday

I've been thinking lately about this boxed bundt cake that I used to eat when I was little. I don't know if it was made by Duncan Hines or Betty Crocker. Alls I know is that it was good! For some odd reason they did away with it. I decided to try to track it down on the internet and I found other people that loved this cake too and they couldn't figure out why they got rid of it too but low and behold I found a recipe for it so I decided to try it for my husbands 38th birthday. I was sure it wouldn't turn out like the box mix but amazingly, it was almost exactly like it. The only difference was that the coconut filling was a little different. At one point it brought back memories of a time when I was little. I don't know why I didn't try to make this cake myself instead of trying to hunt down a box mix that'll probably never be made again. Anyway, everyone liked the cake. Happy birthday babe! I hope you had a great day and pray that the Lord will bless you with many more.

Here is the recipe...

Chocolate Macroon Bundt Cake:

18 oz. Devils Food Cake Mix

1 Egg White

1/4 c. sugar

1 c. shredded coconut

1 Tbs. flour

1 tsp. almond or vanilla extract

Glaze

1/3 c. evaporated milk

3/4 c. milk chocolate chips

1. Preheat oven to 350 degrees. Prepare cake mix according to package directions except use buttermilk instead of water to make it richer.

2. In medium bowl, bet egg white until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form.

3. Fold in coconut, extract, and flour.

4. Pour half batter into a greased, floured 12-c. bundt cake pan.

5. Drop coconut filling by spoonfuls evenly over center of batter in pan, but avoid touching sides. 6. Pour remaining batter over top and smooth.

7. Bake for 45 minutes or until cake tester comes out clean.

8. Meanwhile, to make glaze, melt chocolate chip in milk in medium saucepan over medium heat. (Mixture will be thin.) Cool to lukewarm before pouring over cake..

9. Cool cake in pan for 10 minutes. then turn out onto cooling rack. When cool ice with milk chocolate glaze.