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Fudge Macaroon Ring
2 Cups All-Purpose Flour
1 3/4 Cups Granulated Sugar
1/2 Cup Watkins
Baking Cocoa
1 teas. Baking Soda
1/2 teas. Salt
2 teas. Watkins
Vanilla, Original Double-Strength
1 teas. Watkins
Butter Extract
3/4 Cup Cold Water
1/2 Cup Vegetable Shortening
1/2 Cup Dairy Sour Cream
4 Eggs, reserve 1 white for filling.
Macaroon Filling
1/4 Cup Granulated Sugar
1 Cup Grated Coconut
1 Tbsp. All-Purpose Flour
1 teas. Watkins
Butter Pecan Extract
1/2 teas. Watkins
Vanilla, Original Double-Strength
Fudge Glaze
1 Cup Powdered Sugar
1/4 cup Watkins
Chocolate Dessert Mix
2 to 4 Tbsp. Warm Milk
2 Tbsp. Watkins
Original Grapeseed Oil
1/2 teas. Watkins
Vanilla, Original Double-Strength
1/4 teas. Watkins
Butter Extract
In large mixer bowl, combine first 11 ingredients
(reserve egg white for filling). Blend at low speed until moistened; beat 3 minutes at
medium speed, scraping bowl occasionally. Generously grease Bundt pan. To make Macaroon
filling, beat the reserved egg white in small mixer bowl at high speed until soft peaks
form. Gradually add the 1/4 cup sugar; beat until sugar is dissolved and mixture thickens.
By hand, stir in coconut, flour, Butter Pecan Extract, and Watkins Vanilla;
blend well. Pour half of batter into pan; drop teaspoonfuls of Macaroon Filling over
batter. Pour remaining batter on top. Bake at 350 degrees for 50 to 55 minutes. Cool 20
minutes before removing from pan; cool completely. To make Fudge Glaze: Combine remaining
ingredients thoroughly; add enough milk for glaze consistency. Serve with sweetened
whipped cream, flavored with Watkins Vanilla,
if desired. Makes one cake, 12 servings.
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