Hello, to Everyone on this beautiful Spring-like day in North Florida.
I hope that your day goes well and all your wishes come true. Speaking of wishes, I found one today, while finding this recipe. I used to love this old cake and then they took it off the shelves in the grocery stores, from way back when.
I used to call this the Bunt Chocolate, Coconut, Tunnel Cake. So here’s the recipe that I found.
For the cake 1 Devils Food Cake
For the filling 2 egg whites 1/2 cup of sugar
2 cups of flaked coconut 2 TBSP flour 2 tsp. vanilla extract
For the glaze 2 cups of powdered sugar 1 TBSP butter 2TBSP milk 1 tsp. vanilla extract
Have oven set at 350 degrees. Make cake mix. Set aside for now untill you make the filling for the middle of the cake.
Mix egg whites sugar and vanilla, well. Stir in flour with the coconut.
Now we are ready to put half of the cake batter into a sprayed Bunt pan. Then use a spoon to spoon a ring of coconut filling in the middle of the bundt pan. Use it all.
Next, you pour the rest of the Devil’s Food cake batter on top of the coconut ring and fill out the pan.
Bake 45 minutes, test with a toothpick to see if done. Let cake cool for 1 hour. While the cake is cooling, just use your mixer on the glaze ingredients to mix well, and then just drizzle the glaze mixture around the cooled-down cake. #AnAffairFromTheHeart is where I found this awesome, old recipe from the past.
Thanks for stopping by. Connie B.
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