Beat egg white with salt until foamy. Gradually add sugar, and continue beating until mixture forms stiff shiny peaks. Blend in flour and coconut.Combine cake mix, instant pudding mix, eggs, yolks, water, and oil in a large bowl. Blend, then beat with electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into a greased and floured Bundt pan. Spoon in coconut mixture, and top with remaining batter.Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Remove to wire rack, and cool thoroughly.Top with chocolate-coconut-almond glaze, toasted coconut flakes and chopped almonds.
It worked, but I knew I'd have to grease and flour the shit out of the Bundt pan or else the cake wouldn't come out without breaking. It was nerve-wracking and I won't do it again. I haven't eaten Angel Cake in years either, and now that I think about it, I don't know why that is, because they are yummy.
I use a bundt pan for fruitcake. It's really hard for the fruitcake to stick to the continuously curving surface of the thing, so it's ideal for when I want to extract the freshly cooked cake and do the QA while it's still hot.
Something strange is happening. I swear I commented on this article when it first came out.
Yes
Mixing cats with transmissions? YOU MONSTER!!!!
Geeze!I just learned on the motel teevee about "chic shacks"!Is this a southern thing???Any body out there know?Yours truly, MsOffline
Fruit cocktail in the Jello?Maraschino cherries?Black olives?
This recipe is the only reason why I bought a Bundt pan.
Chocaroon Cake https://uploads.disquscdn.c... 2 egg whites1 pinch salt1/3 cup white sugar2 tablespoons all-purpose flour1 3/4 cups flaked coconut1 (18.25 ounce) package chocolate cake mix1 (3.9 ounce) package instant chocolate pudding mix2 eggs2 egg yolks1 1/4 cups watertoasted coconut flakeschopped almonds
Beat egg white with salt until foamy. Gradually add sugar, and continue beating until mixture forms stiff shiny peaks. Blend in flour and coconut.Combine cake mix, instant pudding mix, eggs, yolks, water, and oil in a large bowl. Blend, then beat with electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into a greased and floured Bundt pan. Spoon in coconut mixture, and top with remaining batter.Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Remove to wire rack, and cool thoroughly.Top with chocolate-coconut-almond glaze, toasted coconut flakes and chopped almonds.
Just what day IS it?I am several ? time zones out of place...
It worked, but I knew I'd have to grease and flour the shit out of the Bundt pan or else the cake wouldn't come out without breaking. It was nerve-wracking and I won't do it again. I haven't eaten Angel Cake in years either, and now that I think about it, I don't know why that is, because they are yummy.
Thank you for the details. Our Bundt pan is prehistoric, even pound cake sticks. I'll get one of those silicone ones and try it.
I don't think maybe she should sell ones with poisonous flowers in them but so long as there is a disclaimer.....
https://uploads.disquscdn.c...
You may find yourself living in chic shack....
Not the motor vehicle kind, silly!
They brag that they use "real eggs"...as opposed to what, exactly?
Civil Defense surplus powdered eggs?
I use a bundt pan for fruitcake. It's really hard for the fruitcake to stick to the continuously curving surface of the thing, so it's ideal for when I want to extract the freshly cooked cake and do the QA while it's still hot.