Yummy slice of homemade from-scratch chocolate macaroon bundt cake

Finish Off a Great Meal With Cake

There’s nothing like following a great dinner with cake. It’s an exclamation mark on a meal. I love to bake cakes and today I have three very different recipes to share: one from scratch, one that starts with a cake mix, and the third—it really isn’t cake, but once a year my family pretends it is.

Yummy slice of homemade from-scratch chocolate macaroon bundt cake

Chocolate Macaroon Bundt Cake

You might remember this cake from your childhood. Chocolate Macaroon Bundt Cake used to be available back in the 1970s, as a mix from the folks at Pillsbury. It’s long since been discontinued, but here’s the from-scratch alternative.

1 egg white, reserve yolk
1/4 cup sugar
1 tablespoon flour
1 teaspoon vanilla
1 cup flaked coconut

2 cups all-purpose flour
1 3/4 cups sugar
1/2 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla
3 eggs
1 reserved egg yolk
3/4 cup water
1/2 cup butter, softened
1/2 cup sour cream

1/4 cup butter
3 cups powdered sugar
2 tablespoons cocoa powder
3 to 4 tablespoons milk
1 teaspoon vanilla

Preheat oven to 350F. Grease and flour a 10″ Bundt pan (even if nonstick) and set aside.

In a small bowl, beat egg white until foamy. Gradually beat in sugar until stiff peaks form. Fold in coconut, flour, and vanilla. Set aside.

In a large bowl, place flour, sugar, cocoa powder, salt, baking soda, vanilla, eggs, 1 egg yolk, water, butter and sour cream. Mix batter on low until combined, then beat on medium-high for 3 minutes.

Pour half of the cake batter into prepared pan. Drop coconut filling by teaspoons in the center of the batter, keeping the filling away from the edges of the pan. Cover filling with remaining cake batter.

Bake at 350F for 50-60 minutes until cake is set and a toothpick inserted in the center of the cake comes out clean. Cool in pan for 10 minutes, then loosen edges and invert cake onto serving plate. Cool completely.

Chocolate Glaze
In a medium saucepan, melt butter. Add powdered sugar, cocoa powder, milk, and vanilla. Remove from heat, and beat with wire whisk until blended and creamy. Add more milk or powdered sugar, as needed, to reach desired spreading consistency. Frost cake. Store covered at room temperature. Serves 12.

Honey Bun Cake

This is a yummy cake—so different, but so easy because you start with a cake mix, which means a lot less measuring.

1 box yellow cake mix
3/4 cup vegetable oil
4 eggs
1 8-ounce container sour cream

1 tablespoon ground cinnamon
1 cup brown sugar

2 cups powdered sugar
1 teaspoon vanilla extract
4 tablespoons milk

Preheat the oven to 325F. In a large bowl place the cake mix, oil, eggs and sour cream. Mix well with electric mixer on medium speed for 2 to 3 minutes, or until fully incorporated. Spread half of this batter into a well-greased 9×13-inch pan. Set aside the rest of the batter.

In a small bowl mix the brown sugar and cinnamon with a fork until incorporated to make the filling. Sprinkle about half of this filling mixture on top of the cake batter in the pan. Spread the rest of the cake batter over this. Sprinkle the remainder of brown sugar and cinnamon mixture over the top of the second layer of cake batter. Using a butter knife, swirl this just slightly into the batter to make a pleasing pattern. Bake for 40 minutes. Remove from the oven. Mix icing ingredients in a small bowl and pour over the warm cake. Serves: 8-10.

Birthday Banana Bread

My family loves banana bread. In fact, I make it so often I’ve got it down to a science. It’s quick, easy and nearly fool-proof—turning out a very dense, perfect loaf that will make your taste buds sing. And around our house, that song is “Happy Birthday!” Someone in our family who was born in April loves banana bread a lot more than birthday cake, which makes it really easy for this mom.

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas (about 2 pounds or 6 large)

Preheat oven to 350 F. Lightly grease a 9×5-inch loaf pan. Mix flour, baking soda, and salt in a large bowl. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture until just moistened. Pour batter into prepared loaf pan.

Bake for 60 to 65 minutes, until a toothpick inserted into the center of the loaf, comes out clean. Let bread cool in pan for 10 minutes, then turn out and cool on a wire rack.

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