Chocolate Macaroon Cake

Rich, chocolate cake with a gooey, sweet macaroon center, topped with a delicate drizzle of vanilla frosting, a dusting of toasted coconut and pecan pieces. This cake looks really impressive when you serve it. No one will have a clue how easy it was to make!

 
2c Thrive Macaroon Cookie Mix
1/3c Hot Water

2c Thrive White Flour
2c Thrive White Sugar
3/4c Cocoa Powder
2t Thrive Baking Soda
1t Thrive Baking Powder
1/2t Thrive Salt
3T Thrive Whole Egg Powder
1/2c Applesauce or Oil
3T Thrive Instant Milk
1 1/2c Water
1t Vanilla Extract

Preheat your oven to 350 degrees and grease a bundt cake pan very well. Combine the cookie mix with hot water. Stir well and set aside.

In a large bowl combine flour, sugar, cocoa powder, baking powder, salt and whole egg powder. Stir well. In another bowl, combine applesauce, instant milk, water and vanilla. Add the dry ingredients to the wet ingredients in small batches, stirring well between each addition, until all ingredients form a smooth batter. Pour batter into greased bundt pan and smooth gently with a spatula.

Give your cookie mix another good stir and the drop the mix by heaping tablespoonfuls onto the top of the cake batter, making a ring around the pan. Try to keep the cookie mix in the middle so it doesn't touch the outside or inside of the pan.

Bake the cake at 350 for 35-45 minutes or until toothpick inserted in the center comes out clean. Allow the cake to cool for about 10 minutes before turning it out onto your cake plate. Once the cake is completely cool, you can frost it.

This cake is very sweet all on its own, so I would suggest a light frosting, glaze, or even just a dusting of powdered sugar. One of my favorite tricks is to microwave about half a cup of vanilla frosting in 15 second intervals until it is slightly liquid. Drizzle it over the top of the cake slowly, then sprinkle the frosting with just a little toasted coconut. A few chopped walnut or pecan pieces would be an excellent addition.