|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/4 | gallon | water | 2 1/4 | cups | liquid egg | 1 3/4 | packages | Chocolate cake mix, Gold Medal | 2 | cups | Oil, canola and soybean | 2 | cups (8 fl oz) | water | 1/2 | package | Cake, Yellow Mix, Reinhart | 3 | cups, shredded | coconut, dried, shredded | 3/4 | cup (8 fl oz) | boiling water | 3 | cups unsifted | sugar, powdered | 3 | tablespoons | margarine | 1 1/2 | tablespoons | vanilla extract, imitation, no alcohol | 4 | cups | pudding, Choc instant mix, Katys |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | PAN SIZE: 16 X 4.5 X 4 1/8 INCH LOAF PAN
TEMPERATURE: 350 F OVEN
(20 SERVINGS PER PAN)OR 2" FULL PAN
PLACE CHOCOLATE CAKE MIX, SALAD OIL, WATER, EGGS, AND DESSERT POWDER (PUDDING) IN MIXER BOWL. BLEND AT LOW SPEED UNTIL MOISTENED, ABOUT 2 MINUTES. SCRAPE DOWN BOWL. | | 2 | BEAT AT MEDIUM SPEED 5 TO 8 MINUTES. | | 3 | POUR 3 LB 7 OZ (1.5 QT) BATTER INTO EACH GREASED AND FLOURED PAN. SET ASIDE FOR USE IN STEP 6. | | 4 | PLACE WHITE CAKE MIX, COCONUT, AND WATER IN MIXER BOWL. BLEND AT LOW SPEED UNTIL MOISTENED. SCRAPE DOWN BOWL. | | 5 | BEAT AT LOW SPEED 1 MINUTE. ---DO NOT OVERMIX.--- | | 6 | SPOON 12 OZ (ABOUT 1.5 CUPS) WHITE CAKE MIXTURE OVER CENTER OF CHOCOLATE CAKE BATTER IN EACH PAN; AVOID TOUCHING SIDES OF PAN. | | 7 | BAKE 1 HOUR AND 15 MINUTES OR UNTIL DONE. | | 8 | REMOVE FROM OVEN; COOL 15 TO 20 MINUTES; REMOVE FROM PANS | | 9 | PREPARE VANILLA GLAZE: COMBINE SIFTED POWDERED SUGAR, SOFTENED BUTTER OR MARGARINE, BOILING WATER, AND VANILLA; MIX UNTIL SMOOTH. | | 10 | DRIZZLE 1 CUP VANILLA GLAZE OVER EACH CAKE. CUT 20 SLICES (ABOUT .75 INCH THICK) PER LOAF. | | 11 | NOTE: CONVECTION OVEN USE - IN STEP 3 POUR ONLY 2 CUPS BATTER INTO PAN. FOLLOW STEPS 4 THROUGH 6. AT THE END OF STEP 6 POUR 1 QT BATTER (REMAINING FROM STEP 3) OVER MACAROON MIXTURE, COVERING IT COMPLETELY. BAKE AT 325 F 1 HOUR AND 15 MINUTES OR UNTIL DONE ON LOW FAN, CLOSED VENT. FOLLOW REMAINING STEPS. |
|
