Posted by Schmitty 05-20-99 1:38 AM
Chocolate Macaroon Tunnel Cake
Source: "Cooking Light"
1 1/4 cup sugar
6 tablespoons vegetable oil
2 large eggs
3 cups all purpose flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups low fat buttermilk
2 teaspoons vanilla extract
1/2 cup flaked sweetened coconut
1 1/2 teaspoons coconut flavoring divided
1/3 cup unsweetened cocoa
Cooking spray
3/4 cup sifted powdered sugar
1 tablespoon skim milk
Preheat oven to 350 degrees
Combine 1 1/4 cups sugar and oil in large bowl, beating well at medium speed of an electric mixer.
Add eggs 1 at a time, beating well after each addition.
Combine flour, baking soda and salt; add flour mixture to sugar mixture alternately with buttermilk beginning and ending with flour mixture.
Mix after each addition. Stir in vanilla.
Combine 1 cup batter, coconut and 1 teaspoon coconut flavoring in small bowl; stir well.
Add cocoa to remaining batter in large bowl; stir well.
Reserve 1 cup chocolate batter and set aside. Pour remaining chocolate batter into 12 cup Bundt pan coated with cooking spray.
Spoon coconut batter over center of batter to form a ring making sure not to touch sides of pan. Top with reserved chocolate batter, spreading evenly to cover.
Bake for 40 minutes or until wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan. Cool on wire rack. Combine remaining 1/2 teaspoon coconut flavoring, powdered sugar and skim milk and stir well. Drizzle over cake.
16 servings.