{"id":207287,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/chocolate-macaroon-cake\/"},"modified":"2023-11-28T15:30:08","modified_gmt":"2023-11-28T21:30:08","slug":"chocolate-macaroon-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/chocolate-macaroon-cake\/","title":{"rendered":"Chocolate Macaroon Cake"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>&#8220;This cake is always popular with chocolate lovers, including my five children,&#8221; notes Saburo Aburano of Ann Arbor, Michigan. &#8220;I got the recipe from a dear friend more than 30 years 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Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in coconut and flour; set aside."},{"@type":"HowToStep","text":"In a large bowl, beat the egg whites on medium until soft peaks form. gradually beat in 1\/2 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved; set aside."},{"@type":"HowToStep","text":"In another large bowl, cream shortening and remaining sugar until light and fluffy. Beat in the egg yolks, one at a time, beating well after each addition. Beat in sour cream and vanilla. Combine coffee and buttermilk. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee mixture, beating well after each addition. Fold in beaten egg whites."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"Bake at 350&deg; for 55-60 minutes or until a toothpick inserted in the center comes out clean. Immediately invert cake onto a wire rack; cool completely, about 1 hour. Run a knife around side of pan and remove."},{"@type":"HowToStep","text":"In a small bowl, beat frosting ingredients until smooth and creamy. Spread over the top and sides of cake."}],"recipeYield":"12-16 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 441 calories","fatContent":"19g fat (10g saturated fat)","cholesterolContent":"65mg cholesterol","sodiumContent":"310mg sodium","carbohydrateContent":"66g carbohydrate (48g sugars","fiberContent":"2g fiber)","proteinContent":"5g protein. 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