Chocolate Macaroon Cake

This cake is always popular with chocolate lovers and i made it for Sandra's office potluck. I found this recipe in The Taste of Home magazine and what interested me was that this recipe submitted by Saburo Aburano of Ann Arbor, Michigan, was given to her by a dear friend more than 30 years ago. Since i am of age - 60 years, i have an infinitely for old recipes.



Ingredients:

1 egg white
3 tbsps sugar
2 cups flaked coconut, finely chopped
1 tbsp all purpose flour

CAKE BATTER

4 eggs - separated
1 3/4 cups sugar, divided
1/2 cup shortening
1/2 cup sour cream
2 tsp vanilla extract
1/2 cup brewed coffee
1/4 cup buttermilk
2 cups all purpose flour
1/2 cup baking cocoa
1 tsp baking soda
1 tsp salt

FROSTING

1 cup semisweet chocolate chips, melted and cooled
2 tbsp butter, softened
2 cups confectioners' sugar
5 tbsp milk


Method:

Beat 1 egg white on medium speed until soft peaks form. Gradually beat in sugar, 1 tbsp at a time, on high until stiff glossy peaks form and sugar is dessolved. Fold in coconut and flour, set aside.

Beat the 4 egg whites on medium until soft peaks form. Gradually beat in 1/2 cup sugar, 1 tbsp at a time, on high until stiff glossy peaks form and sugar is dissolved, set aside.

Cream shortening and remaining sugar. Add the egg yolks, sour cream and vanilla, beat until creamy.

Combine coffee and buttermilk.

Combine the flour, cocoa, baking soda and salt, add to creamed mixture alternately with coffee mixture. Beat until combined.

Fold in beaten egg whites.

Pour half of the batter into an ungreased 10 in tube pan with removable bottom. Drop coconut filling by spoonfuls over batter. Top with remaining batter.

Bake at 350 f for 55 - 60 minutes or until a toothpick inserted near the center comes out clean.

Immediately invert cake onto a wire reck, cool completely about 1 hour.

Run a knife around side of pan and remove.

Combine frosting ingredients. Beat until smooth and creamy.

Spread overe the top and sides of cake.

Serves