Chocolate Macaroon Bundt Cake

Chocolate Macaroon Bundt Cake

1 18 1/4 oz box chocolate cake mix
1 small box chocolate instand pudding mix
1/2 cup chocolate liqueur, (can use water)
1/2 cup vegetable oil
8 ounces sour cream
4 eggs
12 ounces special dark chocolate chopped in small bits (can use
chips)(tossed with 1 Tbsp of flour)

Combine all ingredients except chocolate and beat for 4 minutes on
medium high. Fold in Chocolate and flour mixture. Pour into greased
10 cup bundt pan.

Macaroon Filling

1 egg white 1/4 cup granulated sugar 1 Tbsp All Purp Flour
1 tsp vanilla 1 cup flaked coconut

Whip egg white till soft peaks form. Sprinkle in sugar gradually,
and whip till firm peaks form. Fold in coconut, flour, vanilla. Drop
over mixture in pan. Bake 55 to 65 minutes till it tests done. Cool
on wire rack for 15 minutes, then invert onto rack over a cookie
sheet to finish cooling. When cooled, pour room temperature
chocolate glaze over the cake, using a spatula to help cover it all.
Let it enrobe the cake. I set it in the fridge to set up then, but
can leave out till it sets up. Can sprinkle with more coconut, (I
did while its soft) or when it is set, sprinkle with cocoa for a
truffled appearance.

Chocolate Glaze

1/4 cup godiva chocolate liqueur, (or your favorite)
1/2 cup heavy cream
8 ozs coarsely chopped special dark chocolate
2 tablespoons unsalted butter, cut into tablespoons

Combine liqueur, and heavy cream in a medium saucepan over medium
heat, stirring constantly, until it comes to a gentle boil. Remove
from heat and add chopped chocolate. Let stand for 1 minute. Whisk
sauce until blended and smooth. Whisk in butter. Glaze should be uses at room temperature..