My Mother-In-Law used to make this Macaroon Cake Recipe, and it was my husband’s favorite cake recipe from his early childhood. The first time I made it I was so worried that I wouldn’t live up to his mom’s baking, but he gave me his approval. This cake is made in a 13 x 9 pan to get full effect.
Macaroon Cake Recipe
Macaroon Cake
2 cups flour
1 ¼ cups sugar
1 ½ tsp. baking power
1 tsp. salt
½ tsp. baking soda
1 cup sour milk*
½ cup soft margarine
3 eggs
3 envelopes pre-melted unsweetened chocolate
1 tsp. vanilla
*Sour milk – add 1 Tbsp. bottled lemon juice or vinegar to 1 cup milk, then let stand for 5 mins.
Macaroon Topping
15 oz. can sweeten condensed milk
2 2/3 cups flaked coconut
1 tsp. vanilla
Combine in a bowl and stir it together until coconut is completely coated.
Grease and flour a 13 x 9 inch pan. Combine all ingredients in large bowl. Blend 30 seconds on low, 3 minutes on medium. Pour batter into pan. Carefully spoon Macaroon topping over batter. Bake at 350 for 35 – 40 minutes, or until it springs back.
I hope you enjoy the Macaroon Cake Recipe, and if you do click “Like” below.
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